Cheesecake

3 packages (8 oz.) cream cheese, softened (room temp)
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
5 eggs

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In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt; mix well. Add eggs, one at a time, beating well after each addition.

Either: Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325 for 20-25 minutes or until set.

Or: Pour into 2 already made graham cracker pie crusts. Bake at 325 for 40-45 minutes or until set. (The edges will be firm and the center should jiggle slightly.) Cool completely.

Or: Make your own graham cracker crust, press into one 9x13 dish. Bake at 325 for 50-60 minutes or until set.

*Cooled cheesecakes can be frozen up to 4 weeks in an airtight container. Before serving, thaw at room temperature.

Top with fruit or favorite toppings.