Kittencal'S Easy No-Bake Cheesecake (Chocolate Option) - cooking recipe

Ingredients

1 (9 inch) graham cracker crumb crust (or can use chocolate or vanilla flavor, I like the chocolate)
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 (3 ounce) package Philadelphia Cream Cheese, softened
1 cup sifted confectioners' sugar (must be sifted)
2 teaspoons vanilla
1 1/2 - 2 tablespoons fresh lemon juice
2 tablespoons soft butter
1 (12 ounce) container cool whip frozen whipped topping, thawed, divided (return the remaining half of the Cool Whip to the freezer and use for the next time)
pie filling (use favorite flavor, I like cherry or blueberry)

Preparation

In a large bowl beat all cream cheese with confectioners sugar, vanilla, lemon juice and soft butter until smooth and fluffy scraping down the sides of bowl a few times during beating.
Using a spatula fold in the half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute),.
Transfer to prepared crumb crust.
Refrigerate for 5 or more hours.
Before serving spread the pie filling on top.
FOR CHOCOLATE CHEESECAKE.
A chocolate crust and cherry pie filling is recommend.
Omit the lemon juice. melt 1-1/2 cups semisweet chocolate chips in the microwave on HIGH for about 1 minute removing halfway to stir, gradually add the melted chocolate to the cream cheese mixture beating on low speed until blended, then fold in the Cool Whip.