Really good cheesecake.
Really EASY cheesecake.
Really, deliciously rich and fattening cheesecake.
I found this recipe on Gourmet Kosher Cooking. It's called "The Best Plain Cheesecake." The name says it all.
All I did to change this recipe was to bake it in little cupcake tins for 25-30 minutes, and I put some frozen berries in before pouring in the filling. But let me say, the plain ones were great too. All around, this is going to be my go-to cheesecake recipe. Next time I make it (which could be quite a while from now) I'll experiment with using it as a base for various flavors, like peanut butter or almond.
If you do any experimenting, let me know how it goes.