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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipes for cheese cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipes for cheese cake?),it will help you,my kids.

please

Answers:
What a delicious way to end a meal! There's nothing better than a great piece of New York Cheesecake!
2 cups finely crushed graham cracker crumbs
1/2 cup butter or margarine, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon finely shredded lemons, rind of

12-16 servings Change size or US/metric
Change to: servings US Metric

2 hours 30 mins prep
For crust, combine graham cracker crumbs and melted butter.
Stir until well combined.
Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
Mix cream cheese, sugar, flour, and vanilla.
Beat with an electric mixer until fluffy.
Add eggs and egg yolks, beating on low speed just until combined.
Stir in whipping cream and lemon peel.
Pour into pan.
Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
Cool 15 minutes.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cool completely.
Chill 4 to 24 hours.
If desired, garnish with fresh berries.

Other Answers:
emil me at GFHS_tigers@yahoo.com and i will tell u

1-3/4 cups HONEY MAID Graham Cracker Crumbs

1/3 cup butter or margarine, melted

1-1/4 cups sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. vanilla

3 eggs

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 can (21 oz.) cherry pie filling (optional)

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese, remaining 1 cup sugar and vanilla with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream. Pour into crust.

BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator.
Great Substitute: Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
Source(s):
http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/CheesecakesBaked/OurBestCheesecake.html

go 2 bi-lo I prefer Jello No-Bake since it's easy, but there are some great recipes at the link below...and they're rated.
Source(s):
http://allrecipes.com/

Hazelnut crust

1 cp roasted hazelnuts (350 for 10 mn.)
3 egg whites
2 tsp vanilla
2 cps powdered sugar
1/2 cp sugar
1/8 tsp salt


ameretto cream cheese filling

1/2 cp ameretto
3 tsp unflavored geletin
2 tsp vanilla
1 1/2 lbs cream cheese
3/4 cp sugar
2 tbs lemon juice
1 tsp lemon zest
2 cps cream


hazelnut macaroon:

heat oven to 350
grease 10 inch springform pan
line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !)
grease parchment
line a cookie sheet with greased parchment

whisk together eggs and vanilla

remove as much skin from the hazelnuts as is convenient
chop the nuts in a food processor with one cup of the powdered sugar for 30 sec.
add both powdered and regular sugar pulse a few times to combine
with processer running, pour in egg mixture
process for 15 sec until smooth

reserve 1/2 - 1/3 cup batter

pour remaining into springform, smooth with spatula
pour reserved batter onto cookie sheet, spread in a 7-8 inch disk

bake crust 25-30 min., disk 20-25 min.

cool on wire rack

chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto
(DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)

carefully remove crust (VERY CAREFULLY)

replace bottom of springform with foil wrapped cardboard circle

replace crust


amaretto cheesecake filling:


sprinkle gelatin over 1/4 cp amaretto, let stand 5 min.
heat in sauce pan with hot (not boiling) water stirring for 4 min.
leave in hot water to stay warm

beat cream cheese in mixer for 1 min.
add lemon juice and zest, mix
beat cream to soft peaks
fold 1/3 cream into cream cheese
fold in remaining whipped cream
fold in soaked macaroon disk bits

scrape into prepared pan, cover with plastic wrap
refridgerate at least 3 hrs. (preferably overnight)

decorate as you see fit
Source(s):
http://www.cs.cmu.edu/~mjw/recipes/dessert/cheesecake/hazelnut-macaroon-chsck.html

poop and blood and bugers



no sorry im jk i know your thinking in your head no duh there not made with that stuff!this laddy is crazy!im sorry i really dont know i will look it up for you in a sec hold on.............http://www.recipegal.com/cheesecake/default.htm

Cheese Cake Cups


INGREDIENTS:

* 16 vanilla wafer cookies
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
2. Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
3. Bake in preheated oven 15 minutes, until golden and set.



Christmas Cheese Cake


INGREDIENTS:

* 1 (3 ounce) package ladyfinger cookies
* 3 (8 ounce) packages cream cheese
* 1 cup white sugar
* 4 eggs
* 1 1/2 pints sour cream
* 1 tablespoon vanilla extract
* 1 tablespoon almond extract
* 1 (21 ounce) can cherry pie filling

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary).
2. Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.
3. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.



Ricotta Cheese Cake


INGREDIENTS:

* 1 (18.25 ounce) package yellow cake mix
* 24 ounces ricotta cheese
* 3/4 cup white sugar
* 3 eggs
* 1/4 teaspoon vanilla extract
* 1/8 cup confectioners' sugar for dusting

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2. Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
3. Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.



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