Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine;
press onto bottom of 9-inch springform pan.
Bake at 325 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 sour cream and vanilla.
Blend chocolate into 3 cups batter;
blend liqueur and pell into remaining batter.
Pour chocolate batter over crust.
Bate at 350 degrees F., 30 minutes.
Reduce oven temperature to 325 degrees F.
Spoon remianing batter over chocolate batter continue baking 30
minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 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 sour cream and vanilla. Blend
chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour
chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking 30
minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan,
covering bottom and 2 1/2 inches up sides.
Chill.
Preheat oven to 325 degrees 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 untl 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 degrees 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.

Cherry Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake
at 325 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 vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperatur to 250 degrees F., 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.

Chocolate Chip Cheesecake Supreme

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs

3 tb Margarine, Melted

24 oz Cream Cheese, Softened

3/4 c Sugar

1/4 c Unbleached All-Purpose Flour

3 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at
350 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 and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 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.

Chocolate Turtle Cheesecake

2 c Vanilla Wafer Crumbs

6 tb Margarine, Melted

14 oz Carmels ( 1 bag)

5 oz (1 cn) Evaporated Milk

1 c Chopped Pecans, Toasted

16 oz Cream Cheese, Softened

1/2 c Sugar

1 ts Vanilla

2 ea Large Eggs

1/2 c Semi-sweet Chocolate Chips *

* Chocolate chips should be melted.

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

Bake at 350 degrees F., 10 minutes.

In 1 1/2-quart heavy saucepan,

melt carmels with milk over low heat, stirring frequently, until smooth.

Pour over crust.

Top with pecans.

Combine cream cheese, sugar and vanila, 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 degrees F., 40 minutes.

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

Chill. Garnish with whipped cream, additional chopped nuts and
maraschino cherries, if desired.

Cherry Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

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

Bake at 325 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 vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperatur to 250 degrees F., 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.

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

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

Bake at 350 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 and vanilla.

Stir in chocolate chips and pour into crust.

Bake at 350 degrees F., 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.

Arizona Sunset Cheesecake PART #2

Cranberry Glaze Filling:

Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.

White Chocolate Filling:

Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until
the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside
the reduced orange juice.

Using an electric mixer, beat the cream cheese, sugar, grated
orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a
time, beating just until combined.

Pour the cranberry glaze filling into the prepared crust,
spreading evenly.

Pour the white chocolate filling over the cranberry layer and
bake about 50 minutes (the top will be dry and the sides puffed
slightly - the center will not be set).

Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.


Candied Oranges Topping:

Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves.
Simmer 5 minutes longer.
Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the
edges of the pan.

Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges
are translucent and the orange peels tender,
about another one hour longer.

Lift and drain each orange slice out of the syrup, and arrange
the slices in a single layer on the prepared rack.

Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes.
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the
cheesecake.

Reheat the orange syrup, if necessary, and brush over the orange
slices.

Drizzle any remainder over each serving. Garnish: whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied
Oranges Topping if you prefer.

Arizona Sunset Cheesecake PART #1

Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened

Cranberry Glaze Filling

1 cn Whole berry cranberry- sauce OR 2 cups cranberry
orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice

White Chocolate Filling

1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish Whipped Cream

Shortbread Crust:

Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board,
place flour, pecans, and sugar in the center of the
surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend
these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.

Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch.
You should have a circle of about 11 inches in diameter.

For best results, roll out your dough between 2 sheets of waxed
paper,
then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from
puffing up during the baking.

Place the springform pan in the oven and bake for 15 to 20 minutes,
or until light brown.

Allow to cool. Using the leftover dough, line the sides of the
springform pan.

Press the dough against the sides of the pan, smoothing it so as
to have a continuous layer of crust all the way around the sides
of the pan.

Make sure that the side crust meets the bottom crust all the way
around.

Brush the reserved egg white onto the shell,
covering the bottom and sides.

This will seal the dough and keep it from becoming soggy.

Set aside until ready to use.

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.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press
onto bottom of 9-inch springform pan.

Bake at 325 degrees F., 10 minutes.

Combine cream sheese 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 degrees F., 35 minutes. Increase oven temperature to
425 degrees F.

Combine sour cream and granulated sugar; carefully spread over
cheesecake.
Bake at 425 degrees F. 10 minutes.

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

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
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 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.

Combine sour cream and granulated sugar; carefully spread over
cheesecake.

Bake at 425 degrees F. 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.
Cookies and Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-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 margarine; 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 C cream cheese mixture; pour remaning cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture. Chill until firm.

Almond Amaretto Cheesecake

Crust:

1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract

Filling:

5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour

Strawberries for garnish

Make Crust: Lightly greased 9-inch springform pan.

In food processor, process sugar and almonds until nuts are
finely ground.

Add flour and salt; pulse to blend.

Cut up butter into bits; add to flour mixture.

Pulse until mixture resembles coarse crumbs.

Add egg yolk and almond extract; pulse just until dough holds
together.

Press dough into prepare pan to line bottom and 2 inch up sides.

Refrigerate 1 hour.

Preheat oven to 400.

Bake crust 8 minutes or just until golden. Place on wire rack;
let stand stand until cool.

Make filling:

In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy.

Gradually beat in sugar; beat 3 minutes or until mixture is
blended and smooth.

Beat in lemon zest. At medium speed, beat in eggs and yolks,
on at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur.

Beat in flour just until blended.

Increase oven temperature to 500.

Pour filling into cooled crust in pan.

Bake 12 minutes. Reduce oven temperature to 200.

Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain
on rack for 30 minutes with oven door propped ajar with wooden
spoon.

Place cake on cooling rack. Let stand until room temperature.

Cover; chill 6 hours or overnight.

To serve, run knife around edges of pan to loosen cake. Remove
pan sides.

Place cake on serving dish. Garnish with strawberries. Before
cutting each slice, dip knife in cold water.

Banana Cream Cheesecake

1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually;
add pudding, beating until well mixed.
Pour over cooled cake. Slice the bananas over cake.
Cover with Cool Whip and top with nuts.

A Masterpiece Cheesecake

Crust:

2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour

Mix well and pat into greased 9" spring form pan
(grease bottom of pan only). Place in refrigerator
while making filling.

Filling:

1 lb. cream cheese
3 eggs
1/2 C. sugar

Beat well and pour into pie crust.
Bake in 350 degree F oven for 20 minutes ONLY.

Remove and cool.

Cake may be decorated with any variety of fruits, canned
or in season.

Banana Cream Cheesecake

1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually;
add pudding, beating until well mixed.
Pour over cooled cake. Slice the bananas over cake.
Cover with Cool Whip and top with nuts.

A Masterpiece Cheesecake

Crust:

2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour

Mix well and pat into greased 9" spring form pan
(grease bottom of pan only). Place in refrigerator
while making filling.

Filling:

1 lb. cream cheese
3 eggs
1/2 C. sugar

Beat well and pour into pie crust.
Bake in 350 degree F oven for 20 minutes ONLY.

Remove and cool.

Cake may be decorated with any variety of fruits, canned
or in season.

CHEESE CAKE

1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter

Prepare graham cracker crust (20 graham crackers,
4 tablespoons sugar and 1/4 pound melted

butter) and press into springform pan.

Cream 1 pound of cream cheese, 2 eggs and 1 cup

sugar.

Pour mixture into crust and bake 30 minutes at 350 degrees.
Cool 20 minutes.

Make top dressing using 1 pint sour cream, 4 tablespoons
sugar and 1 teaspoon vanilla.
Pour mixture over cooled cake and return to oven for
5 minutes at 500 degrees.

After cake cools, refrigerate several hours before serving.

CRESCENT CHOCOLATE CHIP CHEESE CAKE

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of
crescent rolls, press to seal. Mix cream
cheese, sugar, egg yolk, and vanilla until
creamy. Add the chocolate chips less the
reserved chips.
Spread on the filling to 1/4 inch from the
edges. Top with second package of crescent
rolls. Pinch the edges together. Bake at 350
degrees for 25 to 30 minutes, until golden brown.
Remove.

frost immediately while hot.
Melt reserved chips in microwave and drizzle on
iced cheese cake. --FROSTING:--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake.
Refrigeratwhen cool. Makes 24 to 36 squares.

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.

Coconut Chocolate Cheesecake

1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy

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

Bake at 350 degrees F., 10 minutes.

Melt chocolate and margarine 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 degrees F., 55 to 60 minutes or until set.

Combine sour cream, sugar and brandy; spread over
cheesecake.

Bake at 300 degrees F., 5 minutes.

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

Chill.