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by Abigail Van Buren

DEAR ABBY: Everyone seems to complain about violence in movies and television. Perhaps filmmakers would agree to put a disclaimer in the credits (similar to "No animals were injured in the making of this film"). It could read:

"In this film, the bullets were blanks, the blood was fake, the wounds were makeup, the car crashes were stunts, the explosions were special effects, the fights were rehearsed, and the sex was simulated. Do not try any of these things at home." -- EDDY HILL, SHERMAN OAKS, CALIF.

DEAR EDDY: Your clever disclaimer might serve as a helpful reminder to audiences who forget that what they see on screen is entertainment and not reality. Some people, children in particular, have difficulty differentiating between the two -- and I can sympathize with them. After sitting through some recent movies, I wish I had paid with play money.

DEAR ABBY: Several years ago, you shared a recipe for a wonderful cheesecake. I made it several times, and it was such a hit at our family get-togethers that they are asking for it again. I'm ashamed to say, though, I misplaced the recipe. Would you please print it again for me -- and for everyone who may have missed it then? It was simple to make and delicious. -- A.B. IN HAMMOND, LA.

DEAR A.B.: I'm pleased to help. It can be found in my cookbooklet set that includes other favorite family recipes, such as my Coconut Cake With Custard Frosting, Chocolate Cake With Fluffy White Frosting, my "to die for" Heavenly Peanut Butter Pie and my Chocolate Mousse. Read on:



1 1/2 cups graham cracker crumbs

1/2 cup butter, melted (1 stick)

1/3 cup powdered sugar


3 (8-ounce) packages cream cheese, softened

4 eggs

1 cup sugar

1 teaspoon vanilla

1 pint dairy sour cream (at room temperature)

1 (21-ounce) can prepared cherry, blueberry or strawberry pie filling

1. Heat oven to 350 degrees.

2. Combine graham cracker crumbs, powdered sugar and melted butter. Press into bottom of 8-inch springform pan.

3. In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust.

4. Bake at 350 degrees for 50 minutes (until center is set).

5. Remove from oven and spread sour cream on top of cheesecake. Return to oven and bake an additional 5 minutes.

6. Remove from oven and allow to cool. Spread desired topping on cheesecake.

7. Chill overnight. Before serving, carefully remove sides from pan. Serves 16.

Tip: To minimize cracking, place shallow pan half full of hot water on lower rack of oven during baking. And be sure the sour cream is at room temperature when you spread it on.

Readers, to purchase my cookbooklet set, send a business-size, self-addressed envelope, plus check or money order for $7.90 per set ($9 per set in Canada) to: Dear Abby Cookbooklet Set, P.O. Box 447, Mount Morris, IL 61054-0447. (Postage is included in the price.)

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