BASE
1 cup Chocolate wafer crumbs
1/4 cup Butter, melted

BODY
2 packages (8 ounces each) cream cheese, soften
1/2 cup Sugar
1/2 cup Mashed ripe banana
2 Eggs
1/4 cup Chopped walnuts

TOPPING
1/3 cup Milk chocolate pieces
1 Tablespoon Butter
2 teaspoon Cold water

BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes.

BODY: Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Stir in walnuts; pour over crust.

Bake at 350°F for 40 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.
  
TOPPING: Melt chocolate pieces and butter with water over low heat, stirring until smooth.  Drizzle over cheesecake.  Chill.

1 cup Chocolate Wafer Crumbs
1/4 cup Butter, Melted
16 ounces Cream Cheese Softened
1/2 cup Sugar
1/2 cup Mashed Ripe Bananas
2 Large Eggs
1/4 cup Chopped Walnuts
1/3 cup Milk Chocolate Chips
1 Tablespoon Butter
2 Tablespoons Water

Combine crumbs and butter; press onto the bottom of a 9-inch springform pan.  Bake at 350°F for 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Stir in walnuts, pour over crust.  Bake at 350°F for 40 minutes.  Loosen cake from rim; cool before removing rim of pan.
 
Melt chocolate pieces and butter with water over low heat, stirring until smooth.  Drizzle over cheesecake.  Chill.

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
16 ounces Cream Cheese Softened
2/3 cup Sugar
2 Large Eggs
6 ounces Semi-sweet Chocolate Chips *
1/4 teaspoon Almond Extract
21 ounce Cherry Pie Filling (1 Can)
Frozen Whipped Topping Thawed

*    Chocolate Chips should be melted.

Combine crumbs and butter, press onto bottom of 9-inch springform pan.

Bake at 350°F for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in chocolate and extract; pour over crust.  Bake at 350°F for 45 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  Top cheesecake with pie filling and whipped topping just before serving.

8 ounces (1 Package) Brownie Mix
16 ounces Cream Cheese, Softened
1/2 cup Sugar
1 teaspoon Vanilla
2 Large Eggs
1 cup Milk Chocolate Chips, Melted

Grease bottom of 9-inch Springform pan.  Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.  Bake at 350°F for 15 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Pour over brownie layer.  Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to achieve a marble effect.  Bake at 350°F for 35 minutes.  Loosen cake from rim of pan; cool before removing rim of pan. Chill.  Garnish with whipped cream, if desired.   10 servings

BASE
1-1/2 cup Finely chopped nuts
2 Tablespoons Sugar
3 Tablespoons Butter, melted

BODY
4 packages (8 ounces each) cream cheese, soften
1 cup Sugar
3 Tablespoons Flour
4 Eggs
1 cup Sour cream
1/4 cup Cold water
1 Tablespoon Instant coffee
1/4 teaspoon Cinnamon

BASE: Combine nuts, sugar and butter; press onto bottom of 9-inch springform pan.  Bake at 325°F for 10 minutes.

BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream. Bring water to boil.  Add coffee granules and cinnamon; stir until dissolved.  Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.  Bake at 450°F for 10 minutes.  Reduce oven temperature to 250°F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.  Garnish with whipped cream and whole coffee beans, if desired.  6 servings

1-1/2 cup Finely Chopped Nuts
2 Tablespoons Sugar
3 Tablespoons Butter, Melted
32 ounces Cream Cheese, Softened
1 cup Sugar
3 Tablespoons Unbleached All-purpose Flour
4 Large Eggs
1 cup Sour Cream
1 Tablespoon Instant Coffee Granules
1/4 teaspoon Cinnamon
1/4 cup Boiling water

Combine nuts, sugar, and butter; press onto bottom of 9-inch springform cake pan.  Bake at 325°F for 10 minutes.

Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream.  Dissolve coffee granules and cinnamon in water.  Cool; gradually add to cream cheese mixture, mixing until well blended.  Pour over crust.  Bake at 450°F for 10 minutes.  Reduce oven temperature to 250°F; continue baking 1 hour.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  Garnish with whipped cream and whole coffee beans if desired.  10 servings

BASE
1/3 cup Butter
1/3 cup Sugar
1 Egg
1-1/4 cups Flour

BODY
2 packages (8 ounces each) cream cheese, soften
2/3 cup Sugar
2 Tablespoons Flour
3 Eggs
1/2 cup Sour cream
1 cup Peeled chopped apple
3/4 teaspoon Cinnamon
1/2 cup Caramel topping
1/4 cup Chopped pecans

BASE: Beat butter and sugar until light and fluffy.  Blend in egg. Add flour; mix well.  Spread dough onto bottom and sides of 9-inch springform pan.  Bake at 450°F for 10 minutes.

BODY: Combine cream cheese, 1/3 cup sugar and flour, mixing at medium speed until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream.  Toss apples in remaining sugar and cinnamon.  Stir into cream cheese mixture. Pour over crust.  Swirl 1/4 cup caramel topping into cream cheese mixture.

Bake at 350°F for 1 hour.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  Top with remaining caramel topping and pecans.   6 servings

1 cup Graham Cracker Crumbs
3 Tablespoon Granulated Sugar
3 Tablespoon Butter, Melted
24 ounces Cream Cheese, Softened
1/2 cup Granulated Sugar
1/2 cup Unbleached All-Purpose Flour
4 Large Eggs
1/4 cup Unsweetened Orange Juice
1 cup Finely Shredded Carrot
1/4 cup Raisins
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1 Tablespoon Unsweetened Orange Juice
1 cup Sifted Powdered Sugar

Combine crumbs, granulated sugar, cinnamon and butter, press onto bottom of 9-inch springform pan.  Bake at 325°F for 10 minutes.

Combine 20 ounces cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended.  Blend in eggs and juice.

Add combined remaining flour, carrots, raisins, and spices; mix well.  Pour over crust.  Bake at 450°F for 10 minutes.  Reduce oven temperature to 250°F for continue baking for 55 minutes more.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.

Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended.  Spread over top of cheesecake.  Garnish with additional raisins and finely shredded carrots, if desired.   10 servings

BASE
1 cup Chocolate wafer crumbs
2 Tablespoon Sugar
3 Tablespoon Butter, melted

BODY
3 packages (8-ounces each) cream cheese, soften
3/4 cup Sugar
1/4 cup Cocoa
2 teaspoon Vanilla
3 Eggs

TOPPING
1/3 cup Evaporated milk
1/3 cup Sugar
1/4 cup Butter
1 Egg, beaten
1/2 teaspoon Vanilla
1/2 cup Chopped pecans
1/2 cup Flaked coconut

BASE: Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan.  Bake at 325°F for 10 minutes.

BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Pour over crust. Bake at 350°F for 35 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.

TOPPING: In small saucepan, combine milk, sugar, butter, egg and vanilla; cook, stirring constantly, until thickened.  Stir in pecans and coconut; cool.  Spread on cheesecake.   6 servings

1 cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, Melted
24 ounces Cream Cheese, Softened
3/4 cup Sugar
3 Large Eggs
1 teaspoon Vanilla
21 ounces Cherry Pie Filling (1 can)

Combine crumbs and butter; press onto bottom of 9-inch springform pan.

Bake at 325°F for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time mixing well after each addition.  Blend in vanilla; pour over crust.  Bake at 450°F for 10 minutes.  Reduce oven temperature to 250°F for continue baking 25 to 30 minutes or until set.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  Top with pie filling just before serving.  10 servings

BASE
2 cup Vanilla wafer crumbs
6 Tablespoons Butter, melted

BODY
1 (14-ounce) bag caramels
1 (5-ounce) can evaporated milk
1 cup Chopped pecans, toasted
2 (8-ounce) packages cream cheese, soften
1/2 cup Sugar
1 teaspoon Vanilla
2 Eggs
1/2 cup Semi-sweet chocolate pieces,

BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes.

BODY: In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.  Pour over crust. Top with pecans.  Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in chocolate; pour over pecans.  Bake at 350°F for 40 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.  

Makes 6 servings.

8-1/2 ounces Chocolate Wafers, Fine Crush
1/2 cup Butter, Melted
12 ounces Semi-sweet Chocolate Chips
1-1/2 cups Heavy cream
16 ounces Cream Cheese, Softened
1/4 cup Sugar
4 Large Eggs
3/4 cup Cherry Flavored Liqueur
1 teaspoon Vanilla Extract
1 pound Cherry Pie Filling
1/2 cup Heavy Cream Whipped (Optional)

In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.  Preheat oven to 325°F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust.
 
Bake at 325°F for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours.

Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.   

Makes 16 servings.

BASE
1 cup Chocolate wafer crumbs
3 Tablespoons Butter, melted

BODY
3 (8-ounce) packages cream cheese, softened
3/4 cup Sugar
1/4 cup Flour
3 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla
1 cup Mini semi-sweet chocolate pi

BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes.

BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream and vanilla.  Stir in chocolate pieces; pour over crust.  Bake at 325°F for 55 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  Garnish with whipped cream and fresh mint, if desired.  

makes 6 servings.

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
24 ounces Cream Cheese, Softened
3/4 cup Sugar
1/4 cup Unbleached All-Purpose Flour
3 Large Eggs
1/2 cup Sour Cream
1 teaspoon Vanilla
1 cup Mini Semi-sweet Chips

Combine crumbs and butter; press onto bottom of 9-inch springform pan.

Bake at 350°F for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream and vanilla.  Stir in chocolate chips and pour into crust.  Bake at 350°F for 55 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill. 

Garnish with whipped cream and fresh mint leaves, if desired.   

makes 10 servings.

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
2 Tablespoons Sugar
24 ounces Cream Cheese, Softened
2/3 cup Sugar
3 Large Eggs
1 cup Mint Chocolate Chips, Melted
1 teaspoon Vanilla
3 Large Egg Whites
7 ounces Marshmallow Crème (1 Jar)

Combine crumbs, butter and sugar; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in mint chocolate and vanilla; pour over crust.  Bake at 350°F for 50 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.

Beat egg whites until soft peaks form.  Gradually add marshmallow crème, beating until stiff peaks form.  Carefully spread over top of cheesecake to seal.  Bake at 450°F; 3 to 4 minutes or until lightly browned.   

Makes 10 servings.

1 cup Chocolate Wafer Crumbs
1/4 teaspoon Cinnamon
3 Tablespoon Butter, Melted
32 ounces Cream Cheese, Softened
3/4 cup Sugar
4 Large Eggs
1/2 cup Sour Cream
1 teaspoon Vanilla
1/2 cup Semi-sweet Choc. Chip smelted
2 Tablespoon Orange Flavored Liqueur
1/2 teaspoon Grated Orange Peel

Combine crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.  Bake at 325°F for 10 minutes.
 
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream and vanilla.  Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.  Pour chocolate batter over crust.  Bate at 350°F for 30 minutes.  Reduce oven temperature to 325°F.  Spoon remaining batter over chocolate batter continue baking 30 minutes more.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.   

Makes 10 servings.

1-1/2 cup Filled-filled Cookie Crumbs *
2 Tablespoons Butter, Melted
32 ounces Cream Cheese, Softened
1-1/4 cups Sugar
3 Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 ounces Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 ounces Semi-sweet Chocolate Chips
1/4 cup Whipping Cream

*  Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ounces of Chocolate chips should be melted and cooled slightly .

Combine crumbs and butter; press onto bottom of 9-inch springform pan.

Combine 24 ounces of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, beating well after each addition.  Blend in sour cream and vanilla; pour over crust.

Combine remaining 8 ounces cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.  Add Red Raspberry preserves; mix well.  Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.  Bake at 325°F for 1 hour and 25 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth.  Spread over cheesecake.  Chill.  Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.   

Makes 10 servings.

1 cup Vanilla Wafer Crumbs
1/2 cup Chopped Pecans
3 Tablespoons Granulated Sugar
1/4 cup Butter, Melted
16 ounces Cream Cheese, Softened
1/2 cup Brown Sugar, Packed
2 Large Eggs
6 ounces Semi-sweet Chips, Melted
3 Tablespoons Almond Flavored Liqueur
2 cups Sour Cream
2 Tablespoons Granulated Sugar

Combine crumbs, pecans, granulated sugar and butter; press onto bottom of 9-inch springform pan.  Bake at 325°F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in chocolate and liqueur; pour over crust.  Bake at 325°F for 35 minutes.

Increase oven temperature to 425°F.  Combine sour cream and granulated sugar; carefully spread over cheesecake.  Bake at 425°F for 10 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

VARIATION:
Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.  

Makes 10 servings.

FILLING
1 Envelope Unflavored Gelatin
2 Tablespoons Artificial Sugar
2/3 cup Unsweetened Grapefruit Juice
2 cups Cottage Cheese
1 small Banana
1 teaspoon Vanilla
1 small Pink Grapefruit
4 Fresh Strawberries (Optional)

Crust: in a bowl combine bread crumbs, sweetener and cardamom.  With fingers, rub in butter.  Press onto bottom of 8-inch springform pan.

Filling:  In a small dish or measure, sprinkle gelatin over 1/4 Cup of the grapefruit juice and let stand for 5 minutes to soften.  Place dish of gelatin  in pan of hot water and stir until gelatin dissolves completely. Cool to room temperature.

In food processor or blender, combine cottage cheese, banana, remaining juice.  Puree until smooth.

Stir in dissolved gelatin and vanilla.  Pour into crust.  Cover and chill in refrigerator for 2 to 4 hours or until set.

Remove sides from Pan and with wide metal lifter, slip cheesecake off bottom of pan onto serving plate, or leave on base of springform pan.

Peel grapefruit, removing all white pith.  Separate segments and arrange on top of cheesecake.  Slice strawberries and add to garnish if desired.

BODY
2 packages (8-ounces each) cream cheese, soften
1/3 cup Sugar
3 Tablespoon Cocoa
2 Tablespoon cold water
1 teaspoon Vanilla
3 Eggs, separated

TOPPING
1 dash Salt
1 (7-ounce) jar marshmallow crème
1/2 cup Chopped pecans

BASE: Combine coconut, pecans and butter; press onto bottom of 9-inch springform pan.

BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust.  Bake at 350°F for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow crème, beating until stiff peaks form.  Sprinkle pecans on cheesecake to within 1/2-inch of outer edge.  Carefully spread marshmallow crème mixture over top of cheesecake to seal. Bake at 350°F for 15 minutes.  Cool.

Yield: 6 servings

1 cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, Melted
2 ounces Unsweetened Baking Chocolate
2 Tablespoons Butter
16 ounces Cream Cheese, Softened
1-1/4 cups Sugar
1/4 teaspoon Salt
5 Large Eggs
1-1/3 cups Flaked Coconut (a 3.5-ounce can)
1 cup Sour Cream
2 Tablespoons Sugar
2 Tablespoons Brandy

Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes.

Melt chocolate and butter over low heat; stirring until smooth.

Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in chocolate mixture and coconut; pour over crust.  Bake at 350°F for 55 to 60 minutes or until set.

Combine sour cream, sugar and brandy; spread over cheesecake.  Bake at 300°F for 5 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.   

Makes 10 servings.

2 cups Cream-filled Cookies *
6 Tablespoons Butter, Softened
1 Envelope. Unflavored Gelatin
1/4 cup Cold Water
8 ounces Cream Cheese Softened
1/2 cup Sugar
3/4 cup Milk
1 cup Whipping Cream, Whipped
1-1/4 cup Filled-filled Cookies **

*   The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.
**  These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved.  Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended  Gradually add gelatin mixture and milk, mixing until well blended.
 
Chill until mixture is thickened but not set.  Fold in whipped cream.

Reserve 1-1/2 Cups cream cheese mixture; pour remaining cream cheese mixture over crust.  Top with cookies and reserved cream cheese mixture.  Chill until firm.   

Makes 8 servings.

1 cup  Graham Cracker Crumbs
1/4 cup  Sugar
1/4 cup  Butter, Melted
1 Envelope Unflavored Gelatin
1/4 cup Cold Water
8 ounces Cream Cheese, Softened
1/2 cup Sugar
3/4 cup Milk
1/4 cup Lemon Juice
1 cup Shipping Cream, Whipped
Strawberry Halves

Combine Crumbs, sugar, and butter; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved.  Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Chill until slightly thickened; fold in whipped cream.  Pour over crust; chill until firm.  Top with strawberries before serving.  

Makes 8 servings.

CHOCOLATE PECAN COOKIE CRUST
1 cup Pecan pieces
6 Deep dark chocolate fudge cookies*
1 teaspoon Unsalted butter, melted

CHOCOLATE CHEESECAKE
8 ounces Semisweet chocolate, broken into 1/2-ounce pieces
1/4 cup Brewed coffee
3/4 pound Cream cheese, softened
3/4 cup Granulated sugar
1/2 teaspoon Salt
3 Eggs
1 teaspoon Pure vanilla extract

PUMPKIN CHEESECAKE
2 teaspoons Unsalted butter, melted
1 pounds Cream cheese, softened
3/4 cup Granulated sugar
2 tablespoons All-purpose flower
1/2 teaspoon Salt
3 Eggs
1 teaspoon Pure vanilla extract
1 cup Pumpkin, puree
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground allspice
1/8 teaspoon Ground cloves

SEMISWEET CHOCOLATE GANACHE

Preheat the oven to 325°F. Toast the pecan pieces on a baking sheet in the preheated oven for 6 to 8 minutes. Remove from the oven and allow to cool to room temperature. Lower the oven temperature to 300°F.  In a food processor fitted with a metal blade, chop the cookies and the pecans until they are in crumbs (to yield 2 cups) about 20 to 30 seconds. Set aside until needed.

Coat the bottom of a 9-by 3-inch springform pan with 1 teaspoon melted butter.  Use your hands to press 1 cup of crumbs to a uniform and level thickness on the buttered bottom of the pan.  Set aside.

To prepare the chocolate cheesecake, heat 1-inch of water in the bottom half of a double boiler over medium-high heat.  Place the semi-sweet chocolate and coffee in the top half of the double boiler.

Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. Remove from the heat and stir until smooth.  Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 teaspoon salt in the bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down the sides of the bowl, then beat on medium for 2 more minutes and on high for 2 minutes.  Scrape down the bowl.  

Add 3 eggs , one at a time, beating on high for 20 seconds and scraping down the bowl after each addition.  Then beat the mixture for 1 minute more on high.  Add 1 teaspoon vanilla extract and beat on medium for 15 seconds.  Add the melted chocolate mixture, then beat on medium for 30 seconds.  Remove the bowl from the mixer.  Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.  Pour the cheese cake mixture into the prepared springform pan, spreading evenly.
 

Keep at room temperature while preparing the pumpkin cheesecake batter.

To prepare the pumpkin cheesecake, coat the inside of a 9 x 1-1/2-inch cake pan with 1 teaspoon butter.  Line the pan with an 8-inch square of parchment paper.  Coat the parchment paper with the remaining tsp butter. Set aside until needed.

Place 1 pound softened cream cheese, 3/4 cup sugar, the flour, and 1/2 teaspoon salt in the bowl of an electric mixer fitted with a paddle .  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down the sides of the bowl, then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down the bowl. Add 3 eggs one at a time, beating on high for 20 seconds and scraping down the bowl after each addition.  Add 1 teaspoon vanilla extract and beat on medium for 15 seconds, then beat for 2 more minutes on high.  Add the pumpkin puree, cinnamon, allspice and cloves, then beat on medium for 30 seconds.  Remove the bowl for the mixer.  Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.

Place a 9 x 1-1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300°F oven (the bottom rack should be at least 3 inches below the center rack).  Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.  Remove from the oven and cool at room temperature for 20 minutes.  Refrigerate the chocolate cheesecake for 1 hour, but keep the pumpkin cheesecake at room temperature (do not remove either cake from the pan).

Pour 1 cup of Semisweet Chocolate Ganache over the top of the chilled chocolate cheesecake. Spread the ganache evenly over the top of the cake.

Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place.  Wrap the entire springform pan with film wrap and refrigerate for 3 hours to set.

The cheesecake can now be released from the spring form pan.  Remove the film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cover the sides of the pan) and hold around the pan for about 1 minute.  Carefully release and remove the springform pan.  Using a cake spatula, smooth the sides of the cake with 2 to 3 tablespoons ganache.  Spread the remaining amount of ganache evenly across the top of the cake.  Press the remaining cookie/pecan crumbs into the sides of the cake, coating evenly.

Refrigerate for at least 30 minute before cutting and serving.

Heat the blade of the serrated slicer under hot water before cutting, and run it under hot water after making each slice.  Place a piece of cheesecake in the center of each plate and serve.   

Makes 12 servings.

1 cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, Melted
32 ounces Cream Cheese, Softened
1 cup Sugar
3 Tablespoons Unbleached All-purpose Flour
4 Large Eggs
1 cup Sour Cream
1 Tablespoon Vanilla
21 ounces (1 can) Cherry Pie Filling

Combine crumbs, sugar and butter, press onto bottom of 9-inch springform pan.  Bake at 325°F for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream and vanilla; pour over crust.  Bake at 450°F for 10 minutes.  Reduce temperature to 250°F; continue baking for 1 hour.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  Top with pie filling just before serving.

VARIATION:
Substitute 1-1/2 cups finely chopped nuts and 2 Tablespoons sugar for graham cracker crumbs and sugar.  10 servings

1/4 cup Butter
1/3 cup Packed Brown Sugar
1 cup Unbleached All-purpose Flour
1/2 cup Chopped Walnuts
8 ounces Cream Cheese, Softened
1/4 cup Granulated Sugar
1 teaspoon Vanilla
1 Large Egg
3/4 cup M&M Candies

NOTE:  You can use any type of milk chocolate candies in place of the M&Ms.

Beat butter and brown sugar until light and fluffy.  Add flour and walnuts, mix well.  Reserve 1/2 cup  crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan.  Bake at 350°F for 10 minutes.

Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended.  Add egg, mix well.  Layer 1/2 cup candy over crust; top with cream cheese mixture.  Combine remaining candy, chopped, and reserved crumb mixture; mix well.  Sprinkle crumb mixture over cream cheese mixture.  Bake at 350°F for 20 minutes.  Cool and cut in to 16 equal squares.   

Makes 16 servings

1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Butter, melted
1 Envelope Unflavored Gelatin
1/2 cup Cold Water
1 cup Sugar
3 Large Eggs, Separated
16 ounces Cream Cheese, Softened
2 Tablespoons Cocoa
2 Tablespoons Bourbon
1 cup Whipping Cream, Whipped

Combine graham cracker crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved.  Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. 

Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.  Gradually add gelatin mixture and bourbon, mixing until well blended.  Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.  Fold egg whites and whipped cream into cheese mixture and pour over crust.  Chill until firm.  Garnish with chocolate curls and small silver candy balls, if desired.

VARIATION:
Substitute 2 Tablespoons cold coffee for bourbon.  

Makes 10 servings.

Makes 12 to 16 servings.

2-1/4 cups Quick Oats, Uncooked
1/3 cup Brown Sugar, Packed
3 Tablespoons Unbleached All-purpose Flour
1/3 cup Butter, Melted
1 Envelope Unflavored Gelatin
1/3 cup Cold Water
16 ounces Cream Cheese, Softened
1/2 cup Granulated Sugar
2 Tablespoons Brandy
1/2 cup Dried Apricots, Fine Chop
1 cup Whipping Cream, Whipped
10 ounces (1 Jar) Apricot Preserves
1 Tablespoon Brandy

Combine oats, brown sugar, flour and butter, press onto bottom of 9-inch springform pan.  Bake at 350°F for 15 minutes.  Cool Soften gelatin in water; stir over low heat until dissolved.  Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended.  Gradually add gelatin and brandy to cream cheese mixture mixing until well blended.  Chill until slightly thickened; fold in apricots and whipped cream.  Pour into crust; chill until firm.
 

Heat combined preserves and brandy over low heat; cool.  Spoon over cheesecake.    

Makes 10 servings.

VARIATION:
Substitute Neufchatel cheese for Cream Cheese

TOPPING
1/3 cup Honey
1 Tablespoon Butter

Line bottom of 9-inch springform pan with wax paper. Lightly grease sides of pan with butter.  Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.  Blend in yogurt and peel.  Pour into prepared pan.  Bake at 325°F for 50 minutes.
   
Loosen cake from rim of pan; cool before removing rim of pan.  Chill.

TOPPING: Combine honey and butter in small saucepan.  Bring to boil over medium heat, stirring constantly.  Continue boiling 1 minute.  Cool to spreading consistency.  Spread over chilled cheesecake just before serving.  Garnish with lemon peel and fresh mint, if desired.

Yield: 6 servings

2 cups Vanilla Wafers, Fine Crush
1 cup Ground Toasted Almonds
1/2 cup Butter, Melted
1/2 cup Sugar
12 ounces Milk Chocolate Chips
1/2 cup Milk
1 Envelope Unflavored Gelatin
16 ounces Cream Cheese, Softened
1/2 cup Sour Cream
1/2 teaspoon Almond Extract
1/2 cup Heavy Cream, Whipped
Garnishes: whipped cream and chocolate shavings (optional).

In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well.  Pat firmly into 9-inch springform pan, covering bottom and 2-1/2 inches up the sides.  Set aside.
 
Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.  Pour milk into small saucepan; sprinkle gelatin on top.  Set aside for 1 minute.  Cook over low heat, stirring constantly until gelatin dissolves.  Set aside.  In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy.  Beat in gelatin mixture and almond extract.  Fold in whipped cream.  Pour into prepared pan.  Chill until firm (about 3 hours).  Run knife around edge of cake to separate from pan; remove rim.  Garnish with whipped cream and chocolate shavings, if desired.  

Makes one 9-inch Cheesecake - 10 servings.

1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 teaspoon Ground Nutmeg
1/4 cup  Butter, Melted
1 Envelope Unflavored Gelatin
1/4 cup Cold Water
8 ounces Cream Cheese, Softened
1/4 cup Sugar
1 cup Eggnog
1 cup Whipping Cream, Whipped

Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved.  Combine cream cheese and sugar, at medium speed on electric mixer until well blended.
 
Gradually add gelatin and eggnog, mixing until blended.  Chill until slightly thickened; fold in whipped cream.  Pour over crust; chill until firm.   

Makes 10 servings.

VARIATION:
Increase sugar to 1/3 cup.  Substitute milk for eggnog.  Add 1 teaspoon vanilla and 3/4 teaspoon rum extract.  Continue as directed. 

Yield: 12 servings.

1 package (20 ounces) Cookie Mix *
16 ounces Cream Cheese, Softened
1 cup Sour Cream
3/4 cup Sugar
1/4 teaspoon Almond Extract
3 Large Eggs
21 ounces (1 can) Cherry Pie Filling

*    Cookie mix should be refrigerated Sugar Cookie dough from the dairy case.

Freeze cookie dough 1 hour.  Slice into 1/8-inch slices.  Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan.  With floured fingers, seal edges to form crust.

Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended.  Add eggs, one at a time, mixing well after each addition.  Reserve 1/4 cup batter and chill.  Pour remaining batter over crust.  Bake at 350°F for 1 hour and 10 minutes  Increase oven temperature to 450°F.  Spoon pie filling over cheesecake.  Spoon reserved batter over pie filling forming a lattice design.

Bake at 450°F for 10 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.   

Makes 10 servings.

VARIATION:
Substitute 13 x 9-inch baking pan for 9-inch springform pan.  Prepare as directed except for baking.  Bake at 350°F for 40 minutes.  Increase oven temperature to 450°F.  Continue as directed.  

1-1/2 cup Graham Cracker Crumbs
1/4 cup Sugar
1/2 cup Butter, Melted
1 Envelope Unflavored Gelatin
1/3 cup Cold Water
1/3 cup Lemon Juice
3 Large Eggs, Separated
1/2 cup Sugar
1 teaspoon Grated Lemon Peel
16 ounces Cream Cheese, Softened*

*   Or use 2 (8-ounce) containers of Philly soft cream cheese.

Combine crumbs, sugar and butter; reserve 1/2 cup.  Press remaining onto bottom of 9-inch springform pan.

Soften gelatin in water, stir over low heat until dissolved.  Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.  Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended.  Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.  Fold into cream cheese mixture; pour over crust.  Top with reserved crumbs; chill until firm.  

Makes 10 servings.

CRUST
1-1/2 cups Graham cracker crumbs
3 tablespoons Sugar
1/2 teaspoon Ginger, ground
6 tablespoons Butter, melted

FILLING
3 packages Cream cheese, softened (8 ounces)
4 large Eggs
1-1/2 cups Sugar
1/2 cup Sour cream
2 tablespoons Poppy seeds
1 ounces Lemon extract (1 bottle)
1 tablespoon Vanilla extract
1/4 teaspoon Ginger (ground)

Combine graham cracker crumbs, sugar and ginger in a small bowl.  With a fork, stir in butter until crumble.  Press crumb mixture onto bottom and 1 inch up sides of lightly greased 9-inch springform pan.

With an electric mixer, beat cream cheese until fluffy.  Add eggs, beating after each addition.  Beat in sugar.  Add remaining ingredients and beat until smooth.

Pour cheese mixture into crust.  Bake in 325°F oven for 1 hour and 15 minutes, or until lightly browned on top and almost set.  Cool 1 to 2 hours.  Cover and refrigerate overnight.

To serve, remove pan sides from cheesecake.  Garnish with whipped cream and.  Cut into wedges.   8 servings

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in white chocolate; mix well.  Pour over crust.  Bake at 350°F for 40 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill. Garnish if desired.  6 servings

1 cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, Melted
24 ounces Cream Cheese, Softened
3/4 cup Sugar
1 teaspoon Vanilla
3 Large Eggs
1 ounce Square Unsweetened Chocolate *

*  The 1-ounce square of unsweetened Chocolate should be melted.

Combine crumbs, sugar, and butter; press onto bottom of 9-inch Springform cake pan.  Bake at 350°F for 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend chocolate into 1 cup batter.  Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.  Bake at 450°F for 10 minutes.  Reduce oven temperature to 250°F; continue baking 30 additional minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  10 servings

1/3 cup Graham Cracker Crumbs
1 Tablespoon Sugar
1 Tablespoon Butter, Melted
8 ounces Cream Cheese, Softened
1/4 cup Sugar
1-1/2 teaspoons Lemon Juice
1/2 teaspoon Grated Lemon Peel
1/4 teaspoon Vanilla
1 Large Egg
Garnishes:  fresh fruit, or strawberry or apricot preserves.

Combine crumbs, sugar and butter.  Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of six paper-lined muffing cups.  Bake at 325°F for 5 minutes.

Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.  Blend in egg; pour over crust, filling each cup 3/4 full.  Bake at 325°F for 25 minutes.  Cool before removing from pan.  Chill.  Top with garnishes just before serving.

MAKE AHEAD:
Wrap chilled cheesecakes individually in plastic wrap; freeze.  Let stand at room temperature 40 minutes before garnishing and serving.   

Makes 6 servings.

3/4 cup Almonds; ground
1 tablespoon Butter; melted
1 Envelope unflavored gelatin
1/4 cup Cold water
12 ounces Light cream cheese
3/4 cup Skim milk
1/2 cup Sugar; OR 12 packages sugar substitute
1/4 teaspoon Almond extract
3 cups  Fresh peach slices; peeled

Stir together almonds and butter in small bowl. Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin in water in small saucepan; stir over low heat until dissolved. Beat cream cheese milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended. Stir in gelatin. Pour into baking cups; freeze until firm.

Place peaches in food processor or blender container; process until smooth. Spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving. Peel off paper. Invert cheesecakes onto plates. Garnish with additional peach slices, raspberries and fresh mint leaves, if desired.

Note: For a sweeter peach puree, add sugar to taste.  

Makes 12 servings.

BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes.

BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.  Bake at 350°F for 50 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.

Garnish with additional mint wafers, if desired.  

Makes 6 servings.

2-1/4 cups Graham Cracker Crumbs
12 ounces Semi Sweet Chocolate Chips *
2-1/3 cups Butter, melted **
1/2 cup Milk
4 teaspoons Instant Coffee
1 Envelope Unflavored Gelatin
16 ounces Cream Cheese, Softened
14 ounces Sweetened Condensed Milk
2 cups Heavy Cream, Whipped
1 cup Chocolate Chips *

*     Chocolate chips should be the Little Bits chocolate Chips and they are to be divided into 2 separate cups.  Set aside.

**    Butter is to be melted and then cooled to room temperature.

In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well.  Pat firmly into 9-inch springform pan, covering bottom and 2-1/2-inches up sides.  Set aside.

In small saucepan, combine milk and instant coffee, sprinkle gelatin on top.  Set aside for 1 minute.  Cook over low heat, stirring constantly until gelatin and coffee dissolve.  Set aside.  In large bowl, beat cream cheese until creamy.  Beat in sweetened condensed milk and gelatin mixture.

Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan.  Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. 

Makes one 9-inch Cheesecake  - 10 servings.

1-1/4 cups Old Fashioned Oats Uncooked
1/4 cup Butter, Melted
1/4 cup Packed Brown Sugar
2 Tablespoons Unbleached All-purpose Flour
24 ounces Cream Cheese, Softened
3/4 cup Granulated Sugar
2 teaspoons Grated Orange Peel
1 teaspoons Vanilla
4 Large Eggs
1/2 cup Packed Brown Sugar
1/3 cup Light Corn Syrup
1/4 cup Butter Melted
1 teaspoon Vanilla

Combine oats, butter, brown sugar and flour; press into bottom of 9-inch springform pan.  Bake at 350°F for 15 minutes

Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition; pour over crust.  Bake at 325°F for 1 hour and 5 minutes.  Loosen cake from rim of pan.    Chill.

Combine brown sugar, corn syrup and butter in saucepan; bring to boil, stirring constantly.  Remove from heat; stir in vanilla.  Chill until slightly thickened.  Spoon over cheesecake.  Garnish with orange slice and fresh mint, if desired.   

Makes 10 servings.

1 Envelope Unflavored Gelatin
1-1/2 cups Unsweetened Orange Juice
1/4 cup Sugar
2 cups Orange Section
1 Envelope Unflavored Gelatin
1/2 cup Unsweetened Orange Juice
24 ounces Cream Cheese, Softened
1 cup Sugar
2 teaspoons Grated Orange Peel
1 cup Whipping Cream, Whipped
1 cup Vanilla wafer crumbs
1/2 teaspoon Cinnamon
3 Tablespoon Butter, Melted

Soften Gelatin in juice.  Add sugar; stir over low heat until dissolved.  Chill until slightly thickened, but not set.  Arrange orange sections on bottom of 9-inch springform pan.  Pour gelatin mixture over oranges; chill until thickened again but not set.

Soften gelatin in juice; stir over low heat until dissolved.  Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended.  Gradually add gelatin mixture, mixing until well blended.  Chill until slightly thickened; fold in whipped cream.  Pour over oranges, chill.

Combine crumbs, cinnamon and butter; gently press onto top of cake.  Chill.  Loosen from rim of pan; invert onto serving plate.  Remove rim of pan.   

Makes 10 servings.

VARIATION:
Omit cinnamon.  Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

1-1/2 cups Graham cracker crumbs
3 tablespoons Sugar
1/2 teaspoons Ginger, ground
6 tablespoons Butter, melted

3 packages Cream cheese, softened (8 ounces each)
4 large Eggs
1-1/4 cups Sugar
1/2 cup Sour cream
2 tablespoons Poppy seeds
1 ounce Orange extract (1 bottle)
1 tablespoon Vanilla extract
1/4 teaspoon Ginger (ground)

Combine graham cracker crumbs, sugar and ginger in a small bowl.  With a fork, stir in butter until crumble.  Press crumb mixture onto bottom and 1-inch up sides of lightly greased 9-inch springform pan.

With an electric mixer, beat cream cheese until fluffy.  Add eggs, beating after each addition.  Beat in sugar.  Add remaining ingredients and beat until smooth.

Pour cheese mixture into crust.  Bake in 325°F oven for 1 hour and 15 minutes, or until lightly browned on top and almost set.  Cool 1 to 2 hours.  Cover and refrigerate overnight. 

To serve, remove pan sides from cheesecake.  Garnish with whipped cream and orange slices.  Cut into wedges.  

Makes 8 servings.

1 cup Graham Cracker Crumbs
3 Tablespoons Butter, Melted
24 ounces Cream Cheese, Softened
3/4 cup Sugar
5 Tablespoons Lemon Juice
1-1/2 teaspoons Grated Lemon Peel
1 teaspoon Vanilla
3 Large Eggs, Separated

Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10minutes.

Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.  Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture.  Pour over curst.  Bake at 300°F for 45 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.

Chill.  Top with cherry pie filling or fresh fruit, if desired.    

Makes 10 servings.

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
1 Envelope Unflavored Gelatin
1/4 cup Cold Water
16 ounces SOFT Philly Cream Cheese
1/2 cup Sugar
1/2 cup Milk
1/4 cup Crushed Peppermint Candy
1 cup Whipping Cream, Whipped
3 ounces Milk Chocolate Candy *

*  Milk chocolate should be milk chocolate candy bars and they should be finely chopped.

Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes.  Cool.  

Soften gelatin in water; stir over low heat until dissolved.  Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.  Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.  

Fold in whipped cream and chocolate.  Pour over crust.  Chill until firm.  Garnish with additional whipped cream combined with crushed peppermint candies, if desired.   

Makes 10 servings.

1 cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, Melted
24 ounces Cream Cheese, Softened
3/4 cup Dark Brown Sugar, Packed
2 Tablespoons Unbleached All-purpose Flour
3 Large Eggs
2 teaspoons Vanilla
1/2 cup Pecans, Finely Chopped
Garnishes:  Maple Syrup and Pecan halves.

Combine crumbs, granulated sugar and butter; press onto bottom of 9-inch springform pan.  Bake at 350°F for 10 minutes. 

Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in vanilla; stir in chopped pecans.  Pour over crust.  Bake at 450°F for 10 minutes.  Reduce oven temperature to
250°F for and continue baking an additional 30 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill. Brush with maple syrup; top with pecan halves.  

Makes 10 servings.

1-1/2 cups Gingersnap Crumbs
1/2 cup Finely Chopped Pecans
1/3 cup Butter, Melted
16 ounces Cream Cheese, Softened
3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
1 cup Canned Pumpkin
3/4 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg

Combine crumbs, pecans and butter; press onto bottom and 1-1/2-inches up sides of 9-inch springform pan.  Bake at 350°F for 10 minutes.  

Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition. 

Reserve 1 cup batter, chill.  Add remaining sugar, pumpkin and spices to remaining batter; mix well.  Alternately layer pumpkin and cream cheese batters over crust.  Cut through batters with knife several times for marble effect.  

Bake at 350°F for 55  minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  

Makes 10 servings.

1 package (9 ounces) white cake mix
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1-1/2 cups whipping cream, whipped
3 cups fresh raspberries
2 square (1 ounce each) semisweet chocolate, coarsely grated or shaved

Prepare and bake cake mix according to package directions. Cool, cut into 1-inch cubes. 

In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. 

In a trifle bowl, layer half of the cake cubes, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate. Repeat layers. Top with remaining raspberries. 

Refrigerate for 4 hours or overnight.  

Serves: 12 to 14.

1 cup Chocolate Wafer Crumbs
3 Tablespoons Butter, Melted
1 Envelope Unflavored Gelatin
1/4 cup Cold Water
16 ounces Soft Cream Cheese
3/4 cup Sugar
1/3 cup Cocoa
1/2 teaspoon Vanilla
2 cups Mini Marshmallows
1 cup Whipping Cream, Whipped
1/2 cup Chopped Nuts

Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes. 

Soften gelatin in water; stir over low heat until dissolved.  Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.  Gradually add gelatin, mixing until blended.  Fold in remaining ingredients; pour over crust.  Chill until firm.