Cheesecake

16 oz cream cheese, softened
1/2 cup sugar
2 eggs at room temp
1/2 tsp vanilla extract
1 graham cracker crust


Fill a 9"x13" pan with 1 inch of water and place in lower rack of the oven. Preheat oven to 350 degrees. This will create a steam oven. Keep your face away from the oven when opening it.

Mix cream cheese, sugar and vanilla by hand or use a mixer on low but don't over mix or it will dry out the cake. Mix until well blended. Add eggs one at a time and blend well after each addition. Pour into pie crust. Place cake on rack above the pan of water and bake for 35 - 40 minutes. Edges will be slightly cracked and the center will look a little wet still when done. Cool on rack and refrigerate for at least 3 hours before serving. Serve plain or topped with pie filling or pureed strawberries or raspberries. You can wrap the leftover cheesecake up tightly and freeze. Just thaw in the fridge. 8 servings