I found among my files this very easy crustless cheesecake recipe from my Aunt Alice. Her notes say: "The best cheesecake recipe I've come across - and so easy to make. It really does make its own crust and has such a nice texture. Use real cream cheese, not low fat." I don't have a photo of the cheesecake itself yet, but the...
1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
3. Let cool 20 minutes (a depression will form).
4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.
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