Crust:
1. 1 pkg graham cracker crumbs

2. 2 Tbsp sugar

3. 4 Tbsp melted butter

4. mix and press into spring form pan (9 in or 10 in)

5. bake 10 minutes @ 300°


Filling:
1. 4 pkg (8 oz) Philadelphia Cream Cheese, softened

2. 1 cup sugar

3. 1 Tbsp vanilla extract

4. 4 eggs

5. mix until smooth

6. stir in flavor

7. pour onto crust

8. bake 60 – 65 minutes


Flavors:
Lemon/Lime

1. divide the cheesecake batter into two equal portions

2. Add ¼ cup lemon juice to one and mix (add yellow food coloring)

3. Add ¼ cup lime juice to the other and mix (add green food coloring)

4. Pour onto crust forming two layers



Icing for Lemon/Lime
1. add ¾ cup sugar in sauce pan

2. stir in 2 Tbsp cornstarch

3. stir in ½ cup water

4. stir in ¼ cup lemon (or lime) juice

5. bring to a low boil, stir constantly until smooth and thickened

6. beat one egg yolk in bowl

7. add 2 Tbsp hot mixture to egg yolk and stir

8. add egg yolk to saucepan

9. cook 1 minute, stirring constantly

10. cool slightly

11. spoon over cheesecake

1 1 pkg graham cracker crumbs 2 2 Tbsp sugar 3 4 Tbsp melted butter 4 mix and press into spring form pan (9 in or 10 in) 5 bake 10 minutes @ 300° 1 4 pkg (8 oz) Philadelphia Cream Cheese, softened 2 1 cup sugar 3 1 Tbsp vanilla extract 4 4 eggs 5 mix until smooth 6 stir in flavor 7 pour onto crust 8 bake 60 – 65 minutes 1 divide the cheesecake batter into two equal portions 2 Add ¼ cup lemon juice to one and mix (add yellow food coloring) 3 Add ¼ cup lime juice to the other and mix (add green food coloring) 4 Pour onto crust forming two layers 1 add ¾ cup sugar in sauce pan 2 stir in 2 Tbsp cornstarch 3 stir in ½ cup water 4 stir in ¼ cup lemon (or lime) juice 5 bring to a low boil, stir constantly until smooth and thickened 6 beat one egg yolk in bowl 7 add 2 Tbsp hot mixture to egg yolk and stir 8 add egg yolk to saucepan 9 cook 1 minute, stirring constantly 10 cool slightly 11 spoon over cheesecake

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