Recipe: Strawberry Cheesecake with Jell-o Topping

Strawberry Cheesecake

1 cup graham cracker crumbs (16 to 20)
1 stick melted margarine
1/2 cup sugar

Mix together and pat into a 9 x 13-inch pan.

Filling:
2 eggs
1/2 cup sugar
8 oz. cream cheese
fresh or frozen strawberries
Beat eggs; add sugar and cream cheese. Pour on crumbs. Bake 20 minutes at 350 degrees. When cool, cover with strawberries.

Topping:
1 1/2 cups sugar
2 cups hot water
4 Tbsp. cornstarch
small box (3 oz) strawberry jello

Cook sugar, hot water and cornstarch until clear. Stir in jello; cool completely then pour over strawberries.

Blueberry Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted margarine

Filling:
2 large eggs
2/3 cup sugar
2 tsp. vanilla
8 ozs cream cheese

Topping:
1 1/2 cups water
3/4 cup sugar
3 Tbsp. cornstarch
3 oz. (subtract 1 Tbsp.) black raspberry jello
3 cups blueberries

Spread graham cracker mixture in bottom of a 9 x 13-inch cake pan. Beat filling ingredients together until fluffy, then smooth. Spread over graham cracker mixture. Bake at 325 degrees for 25 to 30 minutes. Cool. Boil together for topping water, sugar and cornstarch until clear. Add jello, stir until dissolved. Pour over blueberries after mixture cools slightly. Mix and spread on cooled baked mixture. Refrigerate, top with whipped cream (if preferred) before serving.

** Strawberries may be substituted for blueberries; use strawberry jello instead of black raspberry.

Strawberry Cheesecake

25 sq. honey graham crackers
1 pt. sour cream
1 (8 oz.) pkg. Philadelphia cream cheese
3 eggs
1/4 lb. butter
1/2 to 1 cup chopped pecans
1 cup sugar
1 pkg. strawberry gelatin
1 large pkg. frozen strawberries

Make crumbs of graham crackers and mix with butter and chopped pecans. Press into 8 x 8 x 2-inch glass baking dish as a crust. Beat eggs, sugar and cream cheese together. Pour mixture over the crust and bake at 325 degrees for 35 to 40 minutes or until firm. Remove from oven and spread sour cream over custard and bake 10 to 15 minutes longer or until set. Dissolve strawberry gelatin in a scant cup of boiling water and add to this the frozen strawberries. When the custard is completely cooled, pour strawberry mixture over it and refrigerate for 24 hours.