Here's the one I use:

2 pkgs lady fingers
1/2 box xxxx sugar (2 cups)
3 pkgs 8 oz Philadelphia Cream Cheese
1 pkg Dream Whip
Blueberries or Cherries or Pineapple

Line sides and bottom of a spring form pan with the lady fingers.
Mix cheam cheese and sugar.
Whip Dream Whip as directed on the box and add it to the cream cheese and
sugar.
Set for a few hours or overnight in the fridge.
Add your favorite fruit before serving..

BTW, as you can see, it's a no-bake cheesecake and it's really excellent.




--
"Kajikit" > wrote in message
...
>I went to the grocery store yesterday for milk and the cheesecake in
> the bakery cabinet was calling my name really loudly... yelling it in
> fact! lol. I haven't had any in soooooooo long because it has no
> redeeming health value whatsoever, and so many calories from all the
> milkfat and sugar. I was very tempted to buy a piece and eat it on the
> spot, but I also realised that for very little more money I could buy
> the ingredients to make a whole cheesecake myself. And they had
> beautiful strawberries on sale in the fruit section...
>
> I gathered up strawberries, a packet of marie biscuits (they make a
> better crust than graham crackers because they're not so gritty, plus
> they're cheap!) and hit the dairy cabinet to get some cream cheese. I
> dithered around a bit there. I've always used Philadelphia cream
> cheese to make my cheesecake, but they've put so much gunk into it
> nowadays that they don't even call it 'cream cheese' any more! Take a
> close look at the label (and the ingredients list) some day and see
> what I mean... there was a store brand cream cheese but the
> ingredients list was just the same as the Philly stuff. But next to
> them was something called 'farmers cheese' in a little white
> cream-cheese shaped packet and it had exactly three ingredients -
> milk, salt, and rennet. I wasn't sure if it would work, but I figured
> it was worth experimenting. It was only about thirty cents more than
> the Philly junk. I stopped at the farmers market for some fresh lemons
> and I was good to go.
>
> When I got home I whipped up the crumb crust and baked it, and then I
> made the filling. The cheese was softer and grainier than cream
> cheese, but it whipped up just fine in the blender with the condensed
> milk. I put some strawberries into the mix for colour (the condensed
> milk was so old it looked like dulce de leche when I opened the can!)
> and juiced the lemons. I chopped up the rest of the strawberries and
> put them in the bottom of the crumb crust, and then I poured the
> cheese mix on top of it and baked the whole thing for twice as long as
> I usually do just to make sure it was as set as it was going to get. I
> was rather dubious about it when it came out of the oven, but it set
> up nicely when it cooled down, and it tasted delicious! I'll
> definitely be buying that cheese again. Thank you Publix! Plus there
> was a bonus - regular cream cheese has 100 calories an ounce, and the
> 'light' stuff has 70. But the farmers' cheese only has 40 calories per
> ounce, so we saved a whack of fatty calories right there!
>
> And how was the cheesecake? Delicious! Very soft last night, but it
> firmed up overnight and this morning it was firm enough to cut a slice
> and pick it up to eat without it falling apart. Yes, I admit it - I
> had strawberry cheesecake for breakfast!