Dense, Custardy, Uber-Adaptable Cheesecake

This is what I like to label a base recipe. I say that because you can add fruits and other yumminess like chocolate and nuts, jam, oh yeah. I have had much success with using fruits and jams. This recipe does not use eggs. I have included a graham crust recipe. sometimes i add shavings of chocolate to the crust to give it a nice yummy twist.

Graham Cracker Crust:
Ingredients:

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Method:
1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .

2. Press mixture into an 8 or 9 inch pie plate.

3. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.


Cheesecake Filling:


Ingredients:
2 pkg. (8oz size) cream cheese
½ c sugar
½ tsp vanilla
1 ½ c white chocolate chips (or whatever flavour you wish)
1 ready-to-use, or home made graham cracker crust (plain works best, you can use oreo as well) 9 size

Method:
1. Pre-heat oven to 350 degrees F.

2. Cut cream cheese into quarters and put in large bowl. Dump in chocolate chips.

3. Soften both in the microwave for one and a half minutes (1:30).

4. Add sugar and vanilla.

5. Blend with hand mixer for a minute or so, untill smooth and custardy.

6. Pour mixture into the crust and smooth it out so it is even in the crust.

7. Bake for 35 to 40 minutes…CHECK IT REGULARLY. When it looks like it's rising, about ¼ inch above what it was, it’s done and ready to come out.

8. Put the cake into the icebox, fridge, whatever you call it, chill it for an hour or two before serving.