Sep 21, 2009 
I’m not sure on what type though.
So what do you guys think?
Give me your tips/ideas/recipes!
Thanks!
Cathy
STRAWBERRY CHEESECAKE
2 (3 oz.) pkg. strawberry Jello
1 pt. half & half
1 c. boiling water
1 sm. can crushed pineapple
1/2 c. chopped pecans
3 oz. cream cheese, softened
1 box Jello cheesecake
Large Cool Whip
Combine first 3 ingredients. Then add next 3 ingredients, cutting through cream cheese with fork. Pour 1/2 of this mixture in large bowl and chill until set.
Prepare filling of Jello cheesecake. Pour on top of congealed mixture. Chill. Add remaining mixture and chill. Spread Cool Whip on top. Leave in refrigerator.
Go to Kraft food.com they have tons of recipies listed
Here are 2
Quik Oreo Cheese cake
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling 12 OREO Cookies, coarsely chopped, divided
1 OREO Pie Crust (6 oz.)
SPOON cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
SPOON into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
SERVE immediately. Or cover and refrigerate until ready to serve.
Best ever cheesecake
1-3/4 cups HONEY MAID Graham Cracker Crumbs 1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.
Go to Better homes and gardens website. Recipe section they have a lot of cheese cake recipes.
foodnetwork,.com. paul dean has some great recipes
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