Kristin, This is a very light and fluffy cheesecake that I make in the summer, when it's too hot to bake. It's a doubled recipe (I have a big family), so you can easily cut it in half for a smaller amount. I'd guess it would more than fill a pie shell even halved, but since it doesn't have to be baked, you can put the leftovers in the 'fridge until you're ready for more, or use it to make parfaits, or fill little pastry shells.

SUMMER (NO-BAKE) CHEESECAKE

2 1/2 cups graham cracker crumbs
1/2 cup melted butter or margarine
2 pkgs (8-oz each) cream cheese, softened
2/3 cup sugar
2 cups sour cream
4 tsps vanilla
2 containers (8-oz each) Cool Whip
additional Cool Whip for garnish

Combine the crumbs and the melted butter. Add up to 1 1/2 Tbsp sugar if you like a sweeter crust. Press into the bottom of a 13x9 pan (line with foil if you want to remove the cake for serving).

Bake at 350 for 8 minutes, cool completely, then chill until ready to fill.

Beat the cream cheese with a mixer until very smooth. Gradually add the sugar. Beat until very light. Beat in the sour cream and vanilla. Gently fold in the Cool Whip. Spread over the graham cracker crust. Chill until ready to serve.