The easiest cheesecake you will ever make.
Cream an 8 oz block of cream cheese, well softened. Scrape the bowl.
Disolve 1 small package lemon jello in 1/3C boiling water. Add to cream cheese and blend well. Scrape the bowl repeatedly to make sure you get all the cream cheese incorporated.
Fold in 8 oz (by weight, not volume) whipped cream. You can either use a small tub of "whipped topping" or 1C heavy whipping cream that you whip yourself. (My preference is homemade.)
Blend everything very well scraping the bowl repeatedly to make sure all is incorporated.
Pour into a premade graham cracker crust and refrigerate for at least 4 hours.
Most important step...... LICK THE BOWL.
Top the pie with your choice of fruit pie filling. Slice and serve.