Chocolate Cheesecake

12 oz Semi-sweet chocolate; chopped

1 1/2 Sticks (3/4 cup) unsalted butter

1 c Sour cream at room temperature

1 ts Vanilla

3 lg Eggs

1 c Sugar

3 8-oz packages cream cheese; softened

1 c Chopped pecans

Confectioners' sugar and unsweetened cocoa
powder for dusting the cake if desired

1 Chocolate graham wafer pie crust In a large
metal bowl set over a pan of barely simmering
water

melt the chocolate and the butter, stirring until
the mixture is smooth,

stir in the sour cream and the vanilla, and let
the mixture cool.

In a bowl beat together the eggs and the sugar
until the mixture is thick and pale and forms a
ribbon when the beaters are lifted

and beat in the cream cheese.

Stir in the chocolate mixture and fold in the
pecans.

Pour the filling into the prepared crust and
bake the cheesecake in the middle of a preheated
325 degree F oven for 2 hours, or until it is just
set.

(The cake will fall in the middle.) Let the cheesecake
cool in the pan on a rack, chill it, covered loosely,
overnight, and remove the side of the pan.

Sprinkle the confectioners' sugar and the cocoa powder
decoratively over the cheesecake.

VANILLA BUTTERNUT CAKE c

3 c. sugar
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring Nuts

Cream together sugar, margarine and Crisco until
very smooth.

Add eggs, one at a time, beating until smooth
after each.

Next add flour with 1/2 teaspoon salt
alternating with 1 cup of milk, ending
with flour.

Fold in flavoring and nuts by hand.

Pour into greased tube pan.

Put in cold oven and set temperature at 325 degrees.

Bake 1 hour and 45 minutes.

Do not open oven door during baking.

Remove from pan immediately.

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed.

** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 24 ozs 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 ozs cream cheese and melted chocolate, mixing at
medium speed on eletric mixer until well blended.

Add Red Raspberry preserves; mix well.

Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl.

Bake at 325 degrees F., 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 cheescake. Chill.

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