1 c. Crumbs
1/4 c. butter, melted
12 oz. cream cheese, softened
2/3 c. sugar
3 eggs
1 can (11 oz.) condensed cheddar cheese soup
Flavoring 1
Flavoring 2
Topping

VARIATION: (Crumbs, Flavoring 1, Flavoring 2, Topping)
Graham cracker
1 tsp. grated lemon peel
2 tbsp. lemon juice
Fresh strawberries

Zwieback
2 tsp. grated orange peel
2 tbsp. orange juice
Fresh blueberries

Gingersnap
1 tsp. pumpkin pie spice
2 tsp. vanilla extract
Canned cherry pie filling

Vanilla wafer
3 oz. semi-sweet chocolate, melted
2 tbsp. coffee liqueur
Sweetened whipped cream

1. In small bowl, combine Crumbs and butter; mix well. Press crumb mixture into bottom of 9 inch springform pan to make an even layer. Set aside.

2. In large bowl with mixer at medium speed, beat cream cheese until smooth. Alternately add sugar and eggs, beating well after each addition. Beat in soup, Flavoring 1 and Flavoring 2 until blended. Pour over crust.

3. Bake at 350 degrees 1 hour or until puffed around edges and set in center. Cool completely in pan on wire rack. Refrigerate until serving time, at least 4 hours. Garnish with Topping. Makes 12 servings.

Tip: To make a cheese pie, prepare filling as above in step 2; pour into 9 inch unbaked pie crust. Bake at 350 degrees for 45 minutes or until set in center. Cool, chill and garnish as above.