Jack Skellington Cheesecakes Traci Kenworth Fast and easy! Ingredients: Ready-made graham cracker crust, Midol for gluten-free, Keebler for ours 1 cream cheese box a piece for a gluten-free pie and a regular pie, kept at room temperature Large bowl of whip cream Dark chocolate chips, melted 2-3 T. heavy cream Squeeze bottle With beater, mix room temperature cream cheese and 2 c. whip cream together. Layer in pie shells. Refrigerate while you melt dark chocolate in double-boiler with 2-3 T. heavy cream. Add mixture to squeeze bottle. Careful, it’s warm! Using squeeze bottle, paint Jack Skellington faces on cheese cake.