The Crust

2 cup graham cracker crumbs

6 Tbsp. melted Parkay margarine

6 Tbsp. sugar

 

 

The Filling

32 oz. cream cheese (room temperature; generic brand, not Philadelphia)

1 cup sugar

3 Tbsp. flour

4 eggs (room temperature)

8 oz. plain yogurt

Mix the crust ingredients in a large bowl.  Pour enough into a 10" spring-form cake pan to cover the bottom evenly 1/4" thick.  Bake the crust for 10 minutes at 325 degrees, then remove from the oven.  While the crust is baking, make the filling.  Thoroughly mix the cream cheese, flour and sugar.  Add one egg at a time and mix them in well before you add the next.  Mix in the yogurt (Option #1: Use flavored yogurt for flavored cheesecake;  Option #2: Add 2 Tbsp. instant coffee for "cappuccino").  Pour this mixture into the spring-form pan and let it settle.  Return it to the oven and bake for 10 minutes at 450 degrees.  Then, turn it down to 250 degrees and bake until the center is done (about 1 hour).  You know the center is done by giving the pan a little shake and (1) the edges are "solid" and (2) the center "jiggles" only slightly.  For looks, turn on the broiler and brown the top.  It only takes a few minutes so you have to keep a close watch to avoid burning the top (pay attention!).  Remove from the oven and cool to room temperature.  Then, put it in the freezer for 6 hours (it comes out of the pan easier if it is frozen).  Keeps great in freezer!

Our comments:  Totally awesome!