This is the typical recipe you find on the inside of the Philly cream cheese packaging. Please see the Cheesecake Tips entry I posted earlier for other information.
- 1-1/2 cups graham cracker crumbs
- 1 cup sugar (I use Splenda – cup per cup)
- 3 Tbsp. sugar
- 1/3 cup butter or margarine, melted (I use unsalted butter)
- 4 pkg. (8 oz. each) Philadelphia cream cheese, softened
- 1 tsp. vanilla
- 4 eggs
Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.