Aunt Franny's Cheesecake Recipe

3 pk Cream cheese
5 Eggs
1 1/2 pt Sour cream
1 1/2 ts Vanilla
3 tb Sugar
1 c Granulated sugar
1 1/2 ts Vanilla
1/2 c Sugar
1 1/2 c Graham cracker crumbs
1/4 c Margarine
Crust: 1 1/2 c. graham cracker crumbs, 3 T. sugar, 1/4 cup margarine. Mix and pour in 13x9x2 pan._ _ Filling: Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup sugar and and 1 1/2 t. vanilla. Pour over graham cracker crust. Bake at 300 for one hour. Cool for 5 minutes.
Topping: Mix 1 1/2 pts. sour cream, 1/2 c sugar, and 1 1/2 t. vanilla together. Pour over baked cheesecake. Bake an additional 5 minutes in oven, set overnight. Serve cherry pie filling as topping on the side. Cherries might be too rich for some people so this enables anyone who wants them to add them individually.

Chocolate Cheesecake

16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves
Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours. Preheat oven to 325 deg f. Sprinkle crumbs on bottom of a 9" springform pan. In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes. Spoon the cheese mixture over the crumbs. Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish. Makes 16 servings.