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.

APPLE PANCAKES

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Melt butter, combine apple, sugar, and cinnamon,

heat together until bubbly.

Combine pancake mix,

tablespoon sugar, baking powder, egg, milk, and oil.

Pour this mixture over the apple mixture.

Bake at 400 degrees for 12 minutes.

Serve with powdered sugar or syrup.

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.