I spend most of my life trying to be healthy...but sometimes I have to enjoy some really amazing cheesecake. This recipe has won me some prizes at various desert competitions, and it's also gotten me lots of requests to make more lol! People never even know it's gluten free ;) This is a great basic recipe that you can add to and change up a bit. I've added melted chocolate to the batter and substituted chocolate gluten free cookies instead of vanilla for the crust (it turned out amazing), and I've also added white chocolate chips and swirled a tart raspberry sauce into the cake as well. However you decide to serve it...plain or glammed up with fruit or chocolate...this cake is sure to be a HUGE hit with your guests. Leave me a comment and let me know how you liked it!

Crust: 
Approximately 1 ¼ Cups of Gluten Free Graham Crackers, Sugar Cookies, or Shortbread Cookies (crushed). We like to use these cookies.
1/3 Cup of Butter (melted)
1/4 Cup of Sugar

Filling:
3 Eggs
3/4 Cup of Sugar
16 ounces of Cream Cheese
1/2 teaspoon of Vanilla

Topping:
Cherry Pie Filling (optional)

Instructions:
Use a food processor to make the gluten free cookies or grahams into crumbs. Keep processing the cookies until you get 1 ¼ cup of crumbs. Mix cookie crumbs, butter, and sugar ingredients. In a 9 inch pie pan, push crust mixture into the bottom and edges. Mix filling ingredients (minus eggs) and beat until fluffy. Mix in eggs and beat. Bake at 325 degrees for 40-50 minutes.
Optional...top with cherry pie filling