This is a favorite of the family. I found it in Kraft Foods magazine. Also, probably more popular is the pumpkin layer cheesecake. Although it isn't a "true" cheesecake... I can get you the recipe for that if you like. Citrus Cheesecake 1 cup HONEY MAID Graham Cracker Crumbs 1/3 cup firmly packed brown sugar 1/4 cup butter or margarine, melted 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup granulated sugar 2 tablespoons flour 1 teaspoon vanilla 4 eggs 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 teaspoon grated lemon peel 1 teaspoon grated lime peel 1 teaspoon grated orange peel (I always put in a little more juice then it calls for) 2. Cooking Directions Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust. Bake 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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 like this one for a regular cheesecake: BEST CHEESECAKE Creust: 1 cup flour 1/4 cup sugar 1 tsp grated lemon zest 1 stick butter 1 egg yolk, slightly beaten 1/4 tsp vanilla Preheat oven to 400°. Combine the flour, sugar & lemon zest. Cut in butter with a pastry blender until teh mixture is crumbly. Add the yolk & vanilla; blend well. Pat 1/3 of the dough on the bottom of a 9" springform pan (sides removed.) Bake about 6 minutes or until golden; cool. Butter the sides of the pan; attach to the bottom. Pat the remaining dough evenly on the sides to a height of 2". Cheese Filling Five 8 oz pkg cream cheese, softened 1 3/4 cup sugar 3 TBL flour 3/4 tsp grated lemon zest 1/4 tsp salt 1/4 tsp vanilla 5 eggs (1 cup) 2 egg yolks 1/4 cup heavy cream Heat oven to 500°. Put the cream chese in a mixing bowl & beat until fluffy. In a separate bowl, combine the sugar, flour, lemon zest, salt & vanilla. Gradually blend into the cheese. Add the eggs & yolks, 1 at a time; beat well after each addition. Gently stir in the cream. Turn into the crust-lined pan. Bake at 500° for 5-8 minutes or until the top of the crust is golden. Reduce the heat to 200°; bake 1 hour longer. Remove from the oven; cool in the pan for 3 hours. Remove the sides of the pan. Chill 6 hours or overnight.~~(Serve in small slices, very rich.) For a gussied up verson I like this: PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" i[ tje sodes pf a 9" springform. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan Sauce 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan, mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~

Sue, it's the same sour cream coffee cake I use for many things: (Sour Cream Coffee Cake) 2 1/2 cups flour 3/4 + 1/4 cup sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1 + 1 egg 1 teaspoon almond extract 8 oz. cream cheese (room temperature) Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan. Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside. To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well. Spread batter in pan. Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all. Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden. Cool at least 15 minutes before removing sides of pan. warm or room temperature. : Follow the directions for the cake increasing baking powder to 1 teaspoon and divide among 12 to 14 muffin cups. Increase oven temperature to 375° and bake 20 to 25 minutes. Fruit Filled Coffee Cake 2 1/2 cup all purpose flour 3/4 cup granulated sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg; beaten 1 teaspoon vanilla 3/4 cup sour cream 1 can pie filling: cherry, apple, or blueberry Preheat oven to 350°. Spray or grease a spring-form pan. Combine flour and sugar then cut in butter until crumbly. Reserve 1 cup mixture for topping. Add baking powder, soda and salt to remainder. Combine egg, vanilla and sour cream and gently add to dry ingredients folding in until just moistened. Spread about two-thirds of batter over bottom of prepared pan pushing up the sides to form an indention for the pie filling. Spoon pie filling over batter, trying not to touch sides of pan. Drop remaining batter over filling and sprinkle with reserved crumb mixture. Bake 45 to 50 minutes cake test done. Cool to warm before removing sides of pan. Marilyn