1                    Envelope unflavored gelatine
     1/2   c            Sugar
   1       c            Boiling water
   2       pk           (8 oz ea) cream cheese,
                        -softened
   1       t            Vanilla (opt)
   1                    9-inch graham cracker crust
  In a large bowl, mix the unflavored gelatine and
  sugar; add boiling water and stir until gelatine is
  completely dissolved.  With electric mixer, beat in
  cream cheese and vanilla until smooth.  Pour into
  prepared crust; chill until firm, about 2 hours.  Top,
  if desired, with fresh or canned fruit.
  Variations:
  Marbled Cheesecake:  Before chilling, marble in 1/3
  cup chocolate fudge, butterscotch, or your favorite
  flavor ice cream topping.
  Lemon or Almond Cheesecake:  Substitute 1/2 to 3/4 tsp
  lemon or almond extract for vanilla extract.
  Fruit 'n' Creamy Cheesecake:  Chill cheesecake for 10
  minutes, then swirl in 1/3 cup strawberry or raspberry
  preserves.
  Sunshine Cheesecake:  Substitute 1/2 tsp orange
  extract for vanilla extract and add 1 tsp grated
  orange rind.
  Recipe From 'Best Recipes From the Backs of Boxes,
  Bottles, Cans, and Jars' 1979.  Originally published
  by the Knox Gelatine people.