48 ounce packages Philadelphia cream cheese, softened
1cupsugar or sugar substitute
Place the cream cheese, sugar, and vanilla into a mixer and beat until blended.
With the mixer still running on low speed, add the eggs one-at-a-time until blended.
Divide mixture between the crusts. Depending on how full you fill them you might not need all 18 crusts.
Fire up your Big Easy.
Working in batches, add pies to the basket and bunk bed basket and lower into the Big Easy.
Cook for 10-15 minutes or until internal temperature reaches 145-150 F. Use an instant-read thermometer to test the temperature. Do not overcook. The cheesecakes will continue cooking just a bit after being removed from the Big Easy.