1 8 oz pkg. cream cheese softened
¼ C lemon juice more or less to taste
1 can sweetened condensed milk
1 8 oz tub cool whip
1 tsp vanilla (optional)
Graham cracker/ginger snap crust
1 can of cherry pie filling or favorite fruit topping
My crust is made with 1/2 sleeve graham crackers crushed and equal amount of ginger snap cookies crushed, then pour 1 stick(1/2 C) of melted butter on top, and mix well. Then press crumbs into the bottom of a 9x13 pan & freeze for 10 minutes while you make the cheesecake.
Soften cream cheese in microwave or room temperature, then add lemon juice & beat till smooth. Add sweetened condensed milk and beat till smooth. Then add cool whip till smooth and pour into crust and chill if you can wait that long. Pour cherry or blueberry or fresh raspberry' s or strawberry's (whatever your favorite may be) on top.
Sets pretty quick. Tastes great the next day if there's any left by then.