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.

CARROT WALNUT CAKE

3 c. flour, sifted
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
2 lg. grated carrots
1/2 c. black walnuts, chopped
1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly
by hand.

In smaller bowl, combine the other ingredients. Stir until thoroughly
mixed.

Make a well in dry ingredients and combine the contents of the two bowls.
Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans.

Bake in preheated 350 degree oven for 35 minutes.

ICING: Optional; but cream cheese icing is delicious.

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 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.