5 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
3 eggs
2 1/2 tsp. vanilla extract
Graham cracker crust (recipe follows)
Strawberry fans (optional)

Beat cream cheese at high speed of an electric 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 graham cracker crust. 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 strawberry fans, if desired. Yield: one 10 inch cheesecake.

Use chocolate wafer crust. Stir 1/4 cup green creme de menthe into cheesecake mixture when vanilla is added. Bake at 350 degrees for 45 minutes. Garnish with chocolate leaves, if desired.

Use graham cracker crust. Substitute dark brown sugar for white sugar in cheesecake mixture. Saute 1 cup chopped pecans in 3 tablespoons melted butter; drain pecans on paper towel. Fold into cheesecake mixture when vanilla is added. Bake at 350 degrees for 45 minutes. Garnish with toasted pecan halves, if desired.

Use Gingersnap Crust. For cheesecake mixture, substitute brown sugar for white sugar, and add 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg when sugar is added. Bake at 350 degrees for 45 minutes. Garnish with whipped cream, and sprinkle with nutmeg, if desired.