Kate - This is a cheesecake that my own Kate (10 years old) loves. The texture is very light.

2 1/2 cups crushed graham cracker crumbs
3/4 cup melted margarine
2 (8 oz) pkgs cream cheese, softened
2/3 cup sugar
2 cups sour cream
4 tsps vanilla
2 (8-oz) containers non-dairy whipped topping

Combine the crumbs and margarine, press into the bottom of a 13x9" pan. Bake at 375 for 8 minutes. Cool completely.
Beat the cream cheese until smooth. Gradually add in the sugar. Blend in the sour cream and vanilla. Fold in the whipped topping, just until well-blended. Spoon over cooled crust, and chill until set, at least 4 hours.

I like to top this with pie filling. This recipe can be halved and made in a 9" square pan, except use 1 1/4 cups crumbs and 1/3 cup margarine for the crust.