To make an easy Philadelphia cheesecake, combine 16 ounces of softened cream cheese with 1/2 cup sugar, 1/2 teaspoon vanilla and two eggs. Mix the ingredients thoroughly and pour them into a ready-to-use graham cracker crust. Bake the cheesecake for 40 minutes at 325 degrees Fahrenheit.
Alternatively, make a no-bake Philly cheesecake by lining a baking pan with aluminum foil. In a bowl, mix 6 tablespoons melted butter, 2 cups graham cracker crumbs and 3 tablespoons sugar. Press the mixture into the bottom of the prepared baking pan and refrigerate it while making the cheesecake filling.
Combine four 8-ounce packages of softened cream cheese with 3/4 cup sugar in the bowl of a stand mixer or a large mixing bowl. Beat the ingredients together until they are blended. Fold in 8 ounces of thawed Cool Whip and pour the cheesecake filling into the refrigerated crust. Refrigerate the no-bake cheesecake for at least four hours, or until the cheesecake is firm.
To make a quick, easy caramel topping that can be drizzled on top of the cheesecake, combine 14 ounces of caramel candies in a saucepan with 5 ounces of evaporated milk. Heat the mixture over low heat, stirring the ingredients until they form a smooth sauce. To make a berry sauce, sprinkle berries with sugar and let them sit for several minutes before mashing the mixture.