Try the chocolate, fresh fruit and fruit pie variations.

Easy-As-Pie Cheesecake

Combine graham cracker crumbs from box with liquid margarine. Add water, stirring well, until crumbs are evenly moistened.  Put crumbs into 8-inch pie plate and pat evenly across bottom and up sides. Bake crust for 15 minutes at 350 degrees. Remove from oven and let cool.

Put soymilk and filling mix from box into blender container. Cover and blend, scraping sides as necessary, until smooth. Add well-drained silken tofu and continue blending until smooth. Pour filling into cooled shell.

Cover with plastic wrap and refrigerate a few hours before cutting into 8 wedges and serving.

Chocolate cheesecake variation: Add 1/4 cup thick chocolate topping to the filling mix in blender.

Fresh fruit cheesecake variation: Prepare fresh fruit (kiwi slices, halved strawberries, orange segments, whole blueberries, etc.) and place in concentric circles on cheesecake before serving.

Fruit Cheesecake variation: Spread 1 can fruit pie filling over cheesecake before serving.