3 (8 ounce) packages cream cheese, softened
1 (7 1/2 ounce) jar Marshmallow Fluff
2 large eggs
3 tablespoons all-purpose flour
1 unbaked graham cracker crust or 9-ounce ready-to-use crust,
    or graham cracker crust mixture pressed into a greased
    9-inch springform pan

Heat oven to 350 degrees F.

In a large mixing bowl, beat cream cheese, Marshmallow Fluff, eggs and flour until smooth. Pour into prepared crust shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour.

Remove to wire rack and cool completely. Refrigerate at least 4 hours or overnight before serving.

Makes 12 to 14 servings.