Traditional cheesecake

Recipe #1 No bake, No fuss cheesecake

1 (8 oz) package cream cheese, softened

1/3 cup    sugar

1 (8 oz) container sour cream

2 tsp.   Vanilla

1 cup   non-dairy whipped topping

1 (9-inch) graham cracker pie crust

1. In a large mixing bowl cream; cream cheese until softened, slowly add sugar, add sour cream and vanilla mix well, gently fold in the whipped topping, making sure to blend well.

2. Spoon mixture into graham cracker crust and chill.

Serving Suggestions you can add fruit to this such as strawberries, cherries. Fresh or frozen is fine. If you use frozen you might want to make sure there thawed out before using.

Recipe #2 Chocolate Cheesecakes

1 (9-inch) graham cracker pie crust

1 (12 oz) package Semi- Sweet chocolate Morsels (divide use)

2 (8 oz) package cream cheese, softened

1/2 cup   sugar

1 tbsp.  Vanilla

2         eggs

2 tbsp.  All-purpose flour

3/4cup    evaporated milk

1/2cup    sour cream

1. Preheat oven to 350 degree

2. Beat cream cheese, sugar and vanilla in large mixing bowl until smooth. Beat in eggs and flour. Slowly beat in milk and sour cream. Pour into pie crust and pour in 1 cup morsels.

3. Bake for 25 minutes. Cover loosely with aluminum foil. Bake for another 30 to 40 minutes or until edge is set but center still moves a little. Refrigerate for about 2 hours.

Prior to serving sprinkle the top with the rest of the morsels and serves should make about 12 servings.

You can do just about anything with cheesecakes if you want a plain cheesecake or you’re going to add fruit to it most of the time you can use the simple recipe from recipe #1. For things like adding chocolate then you want to use the second recipe for that.