Beat 8 oz softened cream cheese with 3 tbs sugar and 3 tbs heavy cream.
Put a heaping teaspoon of graham cracker crumbs in each glass.
Top with cream cheese mixture, chopped canned or fresh pears and sliced crystallized ginger, then serve.

Makes 4 servings.

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 eggs, lightly beaten

-In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.

48 Oreo cookies crushed
3/4 cup margarine softened

Crust:
3 envelopes unflavored gelatin
3/4 cup cold water
3 (8 ounce) packages of cream cheese
1 1/2 cups sugar
2 1/4 cups milk
3 cups Cool Whip
30 Oreo cookies crushed

Filling:
Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan.

Aloha Cheesecake

Ingredients:
1 cup Vanilla Wafer Crumbs
1/4 cup Margarine, Melted
16 oz Cream Cheese, Softened
1/3 cup Sugar
2 Tbs Milk
2 Large Eggs
1/2 cup Macadamia Nuts, Toasted
8 1/2 oz Crushed Pineapple, Drained
1 Med Kiwi Peeled, Sliced

Procedure:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk,
mixing at medium speed on electric mixer until well blended. Add eggs, one
at a time, mixing well well after each addition. Stir in nuts; pour over crust.

Olive Garden Apple Praline Cheesecake

Ingredients:
CRUST
1 cup Graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter

APPLE MIX
1/4 cup butter
1/2 cup light brown sugar
2 pounds red delicious apples; peel -- cored, dice 1/2" pcs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

PRALINE TOPPING
1 1/2 cups dark brown sugar
1/2 cup butter -- soft
1 cup pecan pieces

APPLE CHEESECAKE
16 ounces cream cheese -- soft
1/2 cup granulated sugar
3 large eggs
1 cup heavy whipping cream

Directions:
CRUST

2 (8 oz.) pkgs. Philadelphia cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
Dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup Cool Whip

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices.
Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.

Crust
1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired

In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

Wave Your Flag Cheesecake

Ingredients
1 quart strawberries, divided
1 1/2 cups boiling water
2 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 (10.75 ounce) loaf pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

Crust
10 shortbread cookies (we used Keebler Sandies Simply Shortbread)
1 Tbsp unsalted butter, softened

Filling
3 bricks (8 oz each) cream cheese, softened
1 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
1 Tbsp grated lime zest
1/3 cup fresh lime juice
1 tsp vanilla extract
1 drop liquid green food color (optional)

Blueberry Topping
1/4 cup sugar
1 1/2 tsp cornstarch
3 Tbsp water
3 cups blueberries
1 Tbsp lime juice

Heat oven to 325°F. Spray an 8 x 3-in. springform pan with nonstick spray.

Ingredients
1½ cups Honey Maid Graham Cracker Crumbs
¼ cup (½ stick) butter, melted
2 T sugar
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
½ cup sugar
1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) thawed, drained
1 tub (8 oz) Cool Whip Whipped Topping thawed, divided

Procedure

 Crust:
6 whole graham crackers (about 3 ounces)
1 cup slivered almonds*, toasted
3 tablespoons butter, melted
2 teaspoons lemon zest

Filling:
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 cup frozen lemonade** concentrate, thawed
2 teaspoons lemon zest
3/4 cup sour cream
2 large eggs

Topping:
1 cup sour cream, room temperature
1 11 1/4-ounce jar purchased lemon** curd
 
Procedure
For Crust:

20 Oreo Chocolate Sandwich cookies crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
1 cup Sugar
1 tsp Vanilla
1 cup Sour Cream
4 eggs
6 squares Bakers Semi-Sweet Baking Chocolate, melted, cooled

 
Procedure:
Preheat oven to 325°F.

 Line a 13x9” baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

Ingredients
1½ cups Honey Maid Graham Cracker Crumbs
¼ cup (½ stick) butter, melted
2 T sugar
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
½ cup sugar
1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) thawed, drained
1 tub (8 oz) Cool Whip Whipped Topping thawed, divided

Procedure
Line 13x9" baking pan with foil with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 T sugar; press firmly onto bottom of prepared pan.