What is the best way to soften cream cheese?

Why do recipes call for softened cream cheese in desserts?

What is the best way to crush cookies for the crust?

How can I tell if my cheesecake is done?

Do I need to refrigerate cookies that contain cream cheese?

I don’t have a springform pan. What else can I use for baking cheesecake?

I have a half-brick of cream cheese left over. What else can I use it for?

Is there a surprising way to use cream cheese in a recipe?

How do I melt cream cheese?