Crust: Combine crumbs and sugar. Stir in melted butter. Press into 9 inch pie plate. Chill while making cheesecake. (May bake at 350 degrees for 10 minutes before filling if desired.) (For non-crumbling crust, add 1 egg and flute edges of shell.)

Cheesecake: Beat cream cheese and sugar until creamy. Blend in Cool Whip until desired flavor (most or all of container). Pour into crumb crust. Spread 3/4 cup pie filling around edge if desired. Chill 2-3 hours.