smooshed about with a third of a cup of soft butter and maybe a sprinkle of white sugar.
smoosh smoosh smoosh...
Then... smoosh that stuff into the bottom of a 7x11 glass rectangle pan...
press it into the bottom...
and pop it in the over at 350 for 10 mins.
k... so far so good... you've got 10 minutes... actually 15... so the pan can cool for a few mins.
two thirds of a package of philly cream cheese.
I use 2/3s because that way it's not a whole package... and not a huge cake. (7x11!!)
one cup of whipping cream... a drop or two of vanilla and a couple of teaspoons of icing sugar.
WHIP IT GOOD.
I SAID WHIP IT.
BACK TO THE CENTER
er... where was I?
OH yeah... DING... the oven reminds you it's been 10 minutes.
Out with the pan and back to WHIPPING IT GOOD.
Electric stationary (IS THE LOVE) or a hand held mixer.
Whip it way good. It fluffs up.
When it's good and fluffed... scoop it into the pan, on top of the graham crust.
Spread it around and put the whole deal in the fridge for an hour (min, and overnight is best).
Spread some cherry pie filling or some fresh fruit on it, cut and serve an incredible, delectable, no eggs, low-in-sugar, cheese cake.