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PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto ...
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended.
This cheesecake makes enough for 16 servings. VARIATION Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup. HOW TO SOFTEN CREAM CHEESE Place completely unwrapped package of cream cheese in microwaveable bowl.
BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust. REFRIGERATE 4 hours or until firm. Kraft Kitchens tips: VARIATION Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. HOW TO SOFTEN CREAM CHEESE
It's a luxuriously thick and fluffy concoction of cream cheese, sour cream, and whipped heavy cream. There's also sugar, a touch of vanilla, and in this version, bright lemon juice and zest.