Depends on if you like baked cheesecake or non-baked cheesecake. I prefer non-baked personally. Here is the web-site for Kraft (which have good recipes for their cream cheese)... http://tinyurl.com/345wn9 And a couple of other websites as well http://tinyurl.com/2vlknb http://tinyurl.com/2pfcz4 pick one that appeals to you, and if you need to use gelatine, do not take your cheese-cake out of the spring-form pan until it is time to serve it.

If it was me making it,it would be out of a packet as i cant cook lol.

Use good quality ingredients, not cheap dry cream cheese. Be careful with your preparation, fluff the cream cheese well and add the sugar, beat well again. Do NOT beat a lot with the eggs. That will set you up for cracks. And most important, bake the cheesecake in a bain marie, a water bath about 2/3 of the way up the side of your pan. And do not start cooling your cheesecake in a drafty area. Let it come to room temp before you place it in the fridge.

I prefer to bake my cheesecakes in a good ole springform pan. I like the hard work I put into making them and I think they taste much richer out of the oven.

I would use a recipe, and use good quality ingrediants.

I don't care how you do it, just follow the directions, and if you don't get it right the first or second time keep trying. oven temps can affect the quality, so if it is not quite right, experiment and try again. Can I come over for a piece??? I'll bring the coffee.

I prefer to make a cookie-dough crust, instead of the pre-made Graham that most of the recipes list. You can Google regular or flavored crust recipes. It's a lot more trouble, but worth it to me. I also use the original "Philly" cream cheese, and make sure that it and the eggs are room temperature before beating everything up.

Pumpkin Cake with Cream Cheese Frosting: 1.) Ingredients: -1 cup SPLENDA(R) No Calorie Sweetener, Granulated -1/2 cup brown sugar -3/4 cup canola oil -1 cup egg substitute -1 (15 ounce) can pumpkin puree -2 cups all-purpose flour -2 teaspoons baking powder -1 teaspoon baking soda -1 tablespoon cinnamon -1/4 teaspoon ground cloves -1/4 teaspoon salt -1 (8 ounce) package reduced fat cream cheese -1/4 cup butter, softened -1/2 teaspoon vanilla -1 drop imitation maple flavor -1/2 cup SPLENDA(R) No Calorie Sweetener, Granulated -1/2 cup powdered sugar Nutrition Infromation: Calories: 218 kcal Carbohydrates: 21 g Dietary Fiber: 1 g Fat: 13 g Protein: 4 g Sugars: 10 g 2.) Cooking Directions: 1. Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside. 2. To make the cake: Place SPLENDA(R) Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan. 3. Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake. 4. To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. 5. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake. Yield: 20 servings 3.) Still Hungry? Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA(R) No Calorie Sweetener. Exchanges per Serving: 1 1/2 Starches, 2 Fats