remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake. Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake. 10 to dozen servings. Graham Crust: In bowl, combine 1.5 cups graham cracker crumbs, one third cup sugar, and one third cup melted butter or margarine. Press mixture onto bottom and halfway up side of 23 cm springform pan. Variation: Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust. Bake and serve as directed. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias