Chocolate Mint Meringue Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form
pan.

Bake at 350 degrees F., 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 degrees F., 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

Beat egg whites until soft peakes form.

Gradually add marshmallow creme, beating until stiff peakes form.

Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan.

Bake at 325 degrees F., 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 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees 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.