CREAMY VANILLA CHEESECAKE

Crust:

1-2/3 c. vanilla wafer crumbs
1/3 c. butter, melted

Combine crumbs and butter, stirring well. Firmly press mixture evenly on bottom and 1” up sides of a 10” springform pan. Bake at 350 degrees for 5 minutes.

Filling:

5-8 oz. pkgs. Cream cheese, softened
1-1/2 c. sugar
3 eggs
2-1/2 t. vanilla extract

Beat cream cheese at high speed of mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust and bake at 350 degrees for 40 minutes. Turn oven off and partially open oven door. Leave cheesecake in the oven for 30 minutes. Remove from oven, and let cool on a wire rack in a draft-free place. Cover and chill at least 8 hours. Garnish with chocolate leaves, if desired.

Other cheesecakes to be made using this recipe –

Crème de Menthe – Use chocolate wafer crust. Stir ¼ c. green crème de menthe into cheesecake mixture when vanilla is added. Bake 45 minutes instead of 40 and continue with above directions. Garnish with chocolate leaves, if desired.

Praline – Use graham cracker crust. Substitute dark brown sugar for white sugar in cheesecake mixture. Saute 1 c. chopped pecans in 3 TB melted butter; drain pecans on paper towel. Fold into cheesecake mixture when vanilla is added. Bake 45 min. Garnish with toasted pecan halves, if desired.

Brown Sugar and Spice – Use gingersnap crust. For cheesecake mixture, substitute brown sugar for white sugar, and add 1 t. Cinnamon, ½ t. gr. Cloves, and ½ t. gr. Nutmeg when sugar is added. Bake for 45 min. Garnish with whipped cream, and sprinkle with nutmeg, if desired.

Chocolate Marble – Use chocolate wafer crust. Prepare basic cheesecake mixture, and divide in half. Stir 6 oz. melted semisweet chocolate into half of mixture. Pour half of plain cheesecake into prepared crust; top with half of chocolate mixture. Repeat layers to use all of mixture. Gently swirl batter with a knife to create a marble effect. Bake for 40 min. Garnish with mint sprigs, if desired.

Black Forest Cheesecake – Use graham cracker or chocolate wafer crust. Prepare basic cheesecake mixture; stir 6 oz. melted semisweet chocolate into cheesecake mixture. Pour about half of chocolate mixture into prepared crust; top with 1 c. canned dark, sweet, pitted cherries, drained and patted dry. Spoon remaining chocolate mixture evenly over cherries. Bake for 45 min. Garnish with whipped cream and additional cherries, if desired.

Chocolate Wafer Crust – Substitute 1-2/3 c. chocolate wafer crumbs for graham cracker crumbs.

Gingersnap Crust – Substitute 1-2/3 c. gingersnap crumbs for graham cracker crumbs.