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Cheesecake to Die for

This recipe comes from the Lion House Restaurant in Salt Lake City.  It's light and fluffy and absolutely perfect!  It's also unexpectedly easy to whip keep this recipe on hand for your next party and you'll have a dessert that's sure to impress :)

1 1/2 cups graham cracker crumbs
3 T sugar
6 T butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 eggs
3/4 t vanilla
Mix graham cracker crumbs, 3 T sugar and melted butter. Press into 10-inch deep-dish pie pan or 10-inch springform pan. Set aside.
Start the filling by beating the cream cheese on high for a couple minutes in a large mixing bowl. Add 1 cup sugar a little at a time, followed by 3 eggs, one at a time. Add vanilla and mix well. Pour filling into the crust and bake for 55 to 60 minutes at 300 degrees.

Extra tips:  My family always adds 1/2 teaspoon of almond flavoring for a little extra dimension.   AND..if you use neufatchel cheese instead of cream cheese you'll save yourself a lot ton of fat calories.  You'll find it in the same area as the cream cheese at your local grocer, and I promise the flavor is just as rich. 

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