Rhubarb Cheesecake Pie 
Yields 1 - 9 inch deep dish pie.
 Prep : 30 Minutes Cook : 45 Minutes
Ready: 1 Hour 15 Minutes
1/4 cup cornstarch ;
1 cup white sugar ;1 pinch salt ;
1/2 cup water ;3 cups chopped rhubarb ;
1 (9 inch) pie shell, baked ;1 (8 ozs) pkt cream cheese ;
2 eggs ;1/2 cup white sugar
 Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine cornstarch, 1 cup sugar,
salt, water and rhubarb. Cook, stirring occasionally,
until thickened. Pour into pie shell.
Bake in the preheated oven for 10 minutes.
Remove from oven and reduce temperature to
325 degrees F (165 degrees C.)
In a medium bowl, beat cream cheese, eggs and
1/2 cup sugar until smooth. Pour over rhubarb in the pan.
Bake in the preheated oven for 35 minutes,
or until filling is set. Makes 8 servings

 Mandarin Orange Cheesecake Pie  Reduced Fat
Prep: 10 minutes_baking: 30 minutes
Chilling : 3 hours_Servings: 8
Serving Size: 1 slice (1/8 pie)
Ingredients
1 Ready Crust(r) Reduced Fat Graham Cracker
Pie Crust (6 oz.)
1 1/2 pkts. (12 oz.) Neufchatel cheese, softened ;
1/2 cup sugar ;
1/2 cup frozen orange juice concentrate, pulp free ;
2 egg yolks ;1 can (15 oz.) mandarin oranges, drained ;
Directions
Preheat oven to 375° F. Mix Neufchatel cheese,
sugar and orange juice concentrate on medium speed until fluffy.
Add eggs, one at a time, and mix until blended;
fold in mandarin oranges.Pour into crust. Bake for 30
minutes or until center is set. Cool and refrigerate 3 hours.
Helpful Hint:
Soften cream cheese in microwave on high 15 to 20 seconds.

Raspberry & Strawberry  Cheesecake:
to make 12 servings!
125grms. wholemeal breadcrumbs.
3tsp.gelatine mixed in 4 tbsp.water &
2tbsp natural bran flakes left to stand 5 mins.
1tsp. ground cinnamon ;450g fresh or frozen raspberries
60g. margarine sucaryl liquid to taste.
200g quark or cream cheese ;1 egg white -beaten.
300ml [1/2 pint] low fat plain yoghurt .
250 g. large strawberries -halved.
100ml fresh orange juice.
Method:
Make breadcrumbs using a blender or food processor.
Toast the breadcrumbs & mix with bran,
cinnamon & margarine.
Press into the base of a 23-25cm flan tin & leave to cool.
Mix the quark or cream cheese,yoghurt &
orange juice together.
Heat gelatin and water until it dissolves.
Blend the gelatin into the cheese mixture.
Add the raspberries,then sucaryl liquid to taste.
Fold in the beaten egg white and pour mixture over base.
refrigerate until set.
Decorate top of cheesecake with halved strawberries
before serving.

No Bake Cheesecake
 1 c Sugar; 1 tb Vanilla ;
8 oz Cream cheese;1 c Sour cream;
8 oz Cool Whip;2 cns Cherry pie filling;
2 Graham Pie crusts .;
Mix sugar, vanilla and cream cheese together.
Stir in sour cream, then mix it slowly in blender.
Add the Cool Whip. Spread the cheese mixture
 evenly in graham pie crusts, then spread pie
 filling on top. Chill approximately 2 hours before
serving.

Key Lime Pie Cheesecake
 Prep : 15 minutes_  Chilling: 4 hours  _  Servings: 8
Ingredients:
1 READY CRUST® Graham Cracker Pie Crust (6 oz.)
2 cups cold milk;
1 pkg. (4-serving size) vanilla flavor instant pudding
 & pie filling;      2 Tbsp. grated lime peel
1 tub (8 oz.) frozen non-dairy whipped topping, thawed;
Lime slices (optional) ;
Directions:
Pour milk in large bowl.Add pudding mix & lime peel.
Beat with wire whisk 2 minutes or until smooth
(Mixture will be thick.) Immediately stir in 1/2
of the whipped topping. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with
 remaining whipped topping and lime slices

Irish  Cream  Cheesecake
3/4 lb. coconut or digestive biscuits;
3/4 c. butter;
FILLING:
1/2 lb. cottage cheese;1/2 lb. cream cheese;
2 tbsp. cold water;1 env. unflavored gelatin;
Juice and rind of 2 lemons;
6 tbsp. Bailey's (chocolate-flavored) liqueur;
1/2 pt. whipping cream;2 egg whites;
1/4 lb. powdered sugar;2 oz. melted chocolate;
 To make crust:  Combine coconut or crushed biscuit
 crumbs with melted butter. Press into spring form pan.
 Chill.         To make filling:
Sieve cottage cheese.Mix with cream cheese, and
beat well. Mix gelatin with cold water, and let set 5 mins. 
Heat over hot water to dissolve.Blend into creamed mixture. 
Add lemon juice and rind, and continue beating until
mixture is very smooth.Beat in liqueur.Beat whipping cream
and fold into cheese mixture.Beat egg whites until stiff;
gradually add sugar.Carefully fold egg whites into batter.
Pour into crumb crust.Refrigerate 6 hours.To serve: 
Drizzle melted chocolate over surface of cheesecake

Easy Chocolate Chip Cheesecake Pie
Prep : 15 minutes-Baking : 35 minutes
Ingredients:
1 Ready Crust® Graham Cracker Pie Crust (6 oz.);
2 pkg. (3 oz.) cream cheese, softened;
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk);
1 egg;1 tsp. vanilla extract;
1 cup NESTLE® TOLL HOUSE® SEMI-SWEET
CHOCOLATE MINI MORSELS (mini-milk chocolate
chips may be substituted);1 tsp. flour;
Chocolate Glaze*
Directions:
Preheat oven to 350°. With mixer, beat cheese until fluffy;
 gradually beat in sweetened condensed milk until smooth.
Add egg, vanilla; mix well. Toss chips with flour; stir into
 cheese mixture. Pour into pie crust.
Bake 35 minutes or until center springs back when lightly
 touched. Cool and top with glaze. Serve chilled.
 Refrigerate leftovers.
*Chocolate Glaze: Melt 1/2 cup NESTLE® TOLL
HOUSE® SEMI-SWEET CHOCOLATE MINI
MORSELS (mini-milk chocolate chips may be substituted)
with 1/4 cup whipping cream; cook and stir until
thickened and smooth.Immediately spread over pie.
*Helpful Hint: To prevent chocolate chips from floating to
 bottom of pie, sprinkle chips after baking cheesecake
for 5 - 10 minutes.

 Double Layer Pumpkin Cheesecake - Low Fat Version 
alternative to pumpkin pie,for cheesecake fans
Yields 8 servings. Prep : 25 Minutes;
Cook: 50 Minutes; Ready: 4 Hours 15 Mins ;
1 cup lowfat graham cracker crumbs ;
1/2 cup finely chopped pecans ;
2 tblspns lite pancake syrup/maple syrup ;
1/2 tspn ground cinnamon ;2 tblspns butter, melted ;
2 (8 ozs) packages light cream cheese, softened;
1/2 cup white sugar; 1/2 tspn vanilla extract ;
1 egg, beaten with ;1/4 cup egg substitute ;
1/2 cup pumpkin puree ;1/2 tspn ground cinnamon ;
1 pinch ground cloves ;1 pinch ground nutmeg ;
1/2 cup frozen light whipped topping, thawed (optional);
Preheat oven to 350 degrees F (175 degrees C).
 In a large bowl, stir together the graham cracker crumbs,
1/2 cup finely chopped pecans, 2 tablespoons lite
 pancake syrup, 1/2 teaspoon cinnamon and melted butter;
 press into the bottom of a 9 inch springform pan.
 Bake in preheated oven for 10 minutes. Reduce the
 oven to 325 degrees F (165 degrees C).
 In a large bowl, combine cream cheese, sugar and vanilla.
Beat until smooth. Blend in egg and egg substitute,
 beating well after each addition. Remove 1 cup of
batter and spread evenly into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining
batter and stir gently until well blended. Carefully spread
 over the batter in the crust.
 Bake in preheated oven for 40 minutes, or until center is
 almost set. Allow to cool, then refrigerate for 3 hours or
 overnight. Top with light whipped topping before serving.
Makes 8 servings

Chocolate Maraschino Cheesecake Pie;
Prep : 10 minutes _Bake: 35 minutes
Chilling : 3 hours_Servings: 8
Ingredients
1 READY CRUST® Chocolate Pie Crust (6 oz.)
2 pkgs. cream cheese, softened* 1/2 cup sugar ;
2 eggs ;1 tsp. vanilla extract ;
1 jar (10 oz.) maraschino cherries, drained-cut in half, divided ;
3/4 cup mini chocolate chips, divided ;
Directions
 Preheat oven to 375°F. Mix cream cheese and sugar
 on medium speed until fluffy. Add vanilla and eggs,
 mixing until well blended.
 Reserve 16 slices of maraschino cherries for garnish.
Fold remaining cherries and 1/2 cup chocolate chips
 into cream cheese mixture. Pour into crust.
Bake for 35 minutes or until just set.
Cool and refrigerate 3 hours. Before serving, garnish with
1/4 cup chocolate chips and reserved cherries.
*Helpful Hint:Soften cream cheese in microwave
on high 15 to 20 seconds.
Serving Suggestion: Place 1/2 cup of non-dairy whipped
topping on pie before garnishing with chocolate chips
and cherries. 

Chocolate Cherry Cheesecake Pie
Prep: 15 minutes _Baking : 35 minutes
Chilling : 3 hours_Servings: 8
Ingredients
1 READY CRUST® Chocolate Pie Crust (6 oz.)
1 pkg. (8 oz.) cream cheese, softened ;
3/4 cup sugar;
2 squares semi-sweet baking chocolate, melted ;
1 tsp. vanilla ;
2 eggs ;1 can (21 oz.) cherry pie filling ;
Directions
Preheat oven to 325°F. Beat cream cheese in a small
bowl until fluffy. Add sugar, chocolate, vanilla
and eggs; mix well.Place crust on baking sheet.
Pour mixture into crust.Bake 35 mins or until filling
springs back when touched lightly.Cool on wire rack.
Spread cherry pie filling over top.Chill 3 hours.

Cherry Yogurt Cheesecake   
 Enjoy a chocolate wafer crust topped with fresh
cherries covered with velvety, orange-scented yogurt filling.
preparation time:   15 mins 
cooking time:   5 mins   refrigerating time:   6 hrs 
Ingredients
2  cups plain yogurt;1 cup chocolate wafer crumbs ;
2  tblspns butter, melted ;3 tblspns orange juice;
3  tblspns sugar ;1 envelope unflavored gelatin ;
2  cups non-dairy whipped topping ;1 tspn grated orange peel ;
2  cups cherries, pitted and rinsed ;
Directions
Drain yogurt in a colander, refrigerated, about 6 hrs.
Mix together crumbs and butter; press into a 9-inch
springform pan and set aside.Combine orange juice,
sugar and gelatin in a small saucepan; heat until gelatin
dissolves.Stir gelatin into yogurt.Fold in whipped
topping and orange peel.Arrange cherries on bottom
of prepared crust.Pour yogurt mixture over cherries.
Refrigerate until set.Servings: 12

Cherry Cheesecake
 1 c Graham Cracker Crumbs ; 3 tb Sugar;
3 tb Margarine, Melted; 24 oz Cream Cheese, Softened;
3/4 c Sugar ; 3 ea Large Eggs;
1 ts Vanilla; 21 oz Cherry Pie Filling (1 cn).
Combine crumbs and margarine;
 press onto bottom of 9-inch springform pan.
 Bake at 325 degrees F., 10 mins.
Combine cream cheese and sugar,
 mixing at medium speed on electric mixer
 until well blended. Add eggs, one at a time
mixing well after each addition. Blend in vanilla;
 pour over crust. Bake at 450 degrees F., 10 minutes.
 Reduce oven temperature to 250 degrees F.,
 continue baking 25 to 30 mins or until set.
 Loosen cake from rim of pan; cool before removing
 rim of pan. Chill. Top with pie filling just before serving.

 Vanilla cheesecake:
 creamy and good, but made with yogurt
 instead of cream cheese. Wonderful served with fruit."
 Original recipe yield: 1 -9 inch cheesecake.
INGREDIENTS:
2 (16 ounce) containers French vanilla yogurt
5 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted

DIRECTIONS:
Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
Mix graham cracker crumbs with 1 tspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan. Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving. .

Fudgy Chocolate Cheesecake
Prep: 15 minutes ;Baking: 40 minutes ;
Chilling : 8 hours;Servings: 8 ;
Ingredients
1 READY CRUST® Chocolate Pie Crust (6 oz.)
1 pkg. (12 oz.) semi-sweet chocolate chips
1 tsp.vanilla ;2 pkgs.(8 oz.)cream cheese,softened*;
3/4 cup sugar ;2 Tbsp. flour ;2 eggs ;
Directions
Melt chips in a microwave safe bowl on high for
1 minute and stir. Microwave an additional 10-20
seconds until smooth; stir in vanilla, set aside
Beat cream cheese and sugar in a mixing bowl until
fluffy. Add flour and eggs, beat on low, until combined.
Add melted chocolate mixture to cream cheese mixture.
Mix well and spoon into crust. Bake at 350°F for
approximately 40 minutes. Chill. Serve. Helpful Hint:
Soften cream cheese in microwave on high 15-20 seconds.
 ~
 

 Citrus Cheesecake Pudding Pie
 Prep : 15 minutes;Servings: 8
Ingredients
1 READY CRUST® Graham Cracker Pie Crust (6 oz.) ;
1/4 cup raspberry preserves ;1 cup fresh or frozen raspberries ;
1-1/2 cups cold milk ;
2 pkg. (4-serving size) cheesecake flavor instant pudding
& pie filling ;
1 tsp. grated lime or lemon peel ;
1 tub (8 oz.) frozen non-dairy whipped topping, thawed ;
Directions
Spread raspberry preserves on bottom of crust.
Top with raspberries. Pour milk into large bowl.
Add pudding mixes and lime peel. Beat with wire whisk
2 minutes or until smooth. (Mixture will be thick.)
 Immediately stir in whipped topping. Spoon over
raspberries in crust. Refrigerate 3 hours or until set.
 Garnish if desired.