This isn't real, New York-style cheesecake, but a quick, alternative dessert for the family meal.

	1	9 inch graham cracker crust
	8 oz	cream cheese (Philadelphia cream cheese)
	½ cup	sugar
	2 cups	thawed whipped topping (dairy, non-dairy, Cool Whip® or other)
	1 can	fruit for pie filling (cherries, blueberries, etc.)

1. Beat together the cream cheese and sugar until a homogeneous mixture is obtained.

2. Fold in the whipped topping.

3. Spread the mixure in the graham cracker crust and spread fruit as a topping over the dessert.

4. Cover and place in refrigerator. Can be stored up to two or three days, but is best a few hours to one day after it is made.