4 lg. eggs
4 (8 oz.) pkgs. cream cheese
1 tbsp. vanilla
1 1/2 c. sugar
1/2 c. whipping cream
1/4 c. graham cracker crumbs

Blend cheese and sugar; add eggs, one at a time beating after each egg. Add cream and vanilla. Mix well until thoroughly blended. Butter souffle dish (2 to 3 quart), coat with graham cracker crumbs, shake out excess. Pour in mixture. Bake for 2 hours at 300 degrees.

Place souffle dish in shallow pan of water while baking. About 2" water in a 9"x13" dish works great.

Remove from oven, let cool completely on rack. When completely cool invert cheese cake on serving dish. Garnish with cherry, blueberry or any flavor pie filling. Can refrigerate up to 3 weeks. Probably won't last that long.