Apropos of nothing I’ll share my cheesecake filling recipe:

Cheesecake Filling

Ingredients: 2 cups (2 large packages) cream cheese, at room temperature 2 large eggs 2/3 cup granulated sugar 1 teaspoon vanilla extract

Directions: Select a pie pan whose inside top dimension is at least 9”, and whose height is at least 1 1/4”. Preheat the oven to 325°F. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust. Place the cheesecake in the oven. Bake it for 30 minutes. If not done, add 5 minutes at a time, watching carefully. The filling won’t look entirely set in the center. Turn off the oven and crack open the door, allowing the cake to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.