From the kitchen of Joan Knewasser
Crust:
Mix together:
1 1/4 c graham crackers, crushed
1/3 c butter, melted
1/4 c sugar
Pat into a 9 x 9 pan.
Set aside.
Filling:
In a mixer, cream:
16 oz cream cheese
3/4 c sugar
1 tsp vanilla
Beat until smooth.
Add:
3 eggs
Beat until creamy.
Pour filling over graham crust.
Bake @ 350, 35-45 minutes
When cool, cover top with cherry or pineapple pie filling.
Keep refrigerated.
NOTES
- Cheesecake in photograph was made in an 8×8 pan, the crumb crust covered the bottom as well as part of the sides.
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