H1! My daughter got married a week ago and I was supposed to bake and decorate her wedding cake. Not only planning her wedding and reception,my husband was just diagnosed with stage 4 bladder cancer. I taking him for treatments 5 days a week,plus trying to tie up all the loose ends. My solution to my wedding cake problem was to have a local bakery bake the cake and I decorated it myself. Weeks ago, I candied tons of violets, violas and pansey's. The wedding was nature-inspired and there were bird nests and toparies everywhere. The 4 tier cake was on a piece of wood with bark around the bottom of it. It took me over 2 hours to decorate it with the bakery doing all of the baking and icing of the cake. I know with everything I had to do I could have never had the time to bake it and ice it myself. Don't forget your daughter's wedding reception is the largest party you will ever host! Good luck! Alanna from Pa

I used a regular cheese cake recipe. For the crust, I just mixed boxed graham crumbs with melted butter. I did grease the pan the first time around, but not for the next two batches. As to getting them out, I thought I was in trouble! They wouldn't dump after letting them cool a few minutes. I let them cool about 1/2 an hour, then ran a paring knife around the edges, and out they came! The last pan, I mixed mini choc chips in. It tastes like choc chip cookie dough! I will be buying a couple more pans, as it took to long to do with just one. The recipe, as written made 6 dozen! Glad you enjoyed the pictures. Tami

This is the one I have used many times. It is yummy plain or with a fruit topping. We never have enough left to freeze so I can't answer that question. Cheesecake Factory Cheesecake Created by 4WA0GpaQn8TAC2, Sunday, 16 January 2000 Average user rating / 4 3 Users Voted Description This cheesecake is based from the one that you can purchase from Sam's Wholesale Club. You will find the nut crust quite unusual. Source Copykat Recipe Crust 121/4 C. Finely Chopped Pecans 1/4 C. Finely Chopped Almonds 1/4 C. Finely Chopped Walnuts 3/4 C. Finely Chopped Vanilla Wafers 2 Tbsp. Melted Butter 9" Springpan (coat lightly with butter) Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside. Filling 1 1/2 lb. Cream Cheese 1 1/3 C. Sugar 5 Large Eggs 16 oz. Sour Cream 1/4 C. Flour 2 tsp. Vanilla 2 tsp. Lemon Juice All above ingredients should be at room temperature before your begin. Methods/steps Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

I have not personally tried this recipe but gave it a quick google and here's a box mix from Betty Crocker that includes cream cheese http://www.bettycrocker.com/recipes/lemon-velvet-cream-cake/c8414e48-8eb9-40b7-970f-edbf716afc30