Creamy cheesecake

1 (9-inch) prepared graham 

  cracker crust

16 ounces cream cheese

2 eggs

3⁄4 cup white sugar

2 teaspoons vanilla extract

1⁄2 teaspoon grated lemon zest or 1 teaspoon lemon extract for flavoring

Preheat oven to 350 degrees. Beat softened cream cheese slightly. Add eggs, sugar, vanilla and lemon zest. Beat until light and fluffy. Pour mixture into crust. Bake until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, or any other toppings you want, if desired. Refrigerate for at least eight hours before serving.