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-----Crust----- 1 cup chocolate wafer cookies -- crumbled 1/4 teaspoon ground cinnamon 3 tablespoons butter or margarine -- melted -----Filling----- 32 ounces cream cheese -- softened 3/4 cup sugar 4 eggs 1/2 cup sour cream 1 teaspoon vanilla 1 cup semisweet chocolate chips 2 tablespoons orange-flavored liqueur 1/2 teaspoon orange peel -- grated Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperatue to 325 F. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. 
Chocolate Raspberry Cheesecake 1 1/2 cups Creme-filled Cookie Crumbs 32 ounces Cream Cheese -- Softened 3 each Large Eggs 1 teaspoon Vanilla 1/3 cup Strained Raspberry Preserves 1/4 cup Whipping Cream 2 tablespoons Margarine -- Melted 1 1/4 cups Sugar 1 cup Sour Cream 6 ounces Semi-sweet Chocolate Chips** 6 ounces Semi-sweet Chocolate Chips 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.
Coconut Chocolate Cheesecake 1 cup Graham Cracker Crumbs 3 tablespoons Sugar 3 tablespoons Margarine -- Melted 2 ounces Unsweetened Baking Chocolate 2 tablespoons Margarine 16 ounces Cream Cheese -- Softened 1 1/4 cups Sugar 1/4 teaspoon Salt 5 Large Eggs 1 1/3 cups Flaked Coconut 1 cup Sour Cream 2 tablespoons Sugar 2 tablespoons 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.
Cocoa Bread Pudding Bread -- to fill dish 2/3 full 2 cups skim milk 2/3 cup Sugar 2 Eggs -- or 4 egg whites 2 tablespoons Cocoa 1 teaspoon Vanilla Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk ...or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc.
Chocolate Caramel Cheesecake -----Crust----- 1 1/4 Cups Graham Cracker Crumbs 1/4 Cup Melted Butter -----Filling----- 1 Package Caramels -- (14 oz. size) 5 Ounces Evaporated Milk 1 Cup Peanuts -- chopped 16 Ounces Cream Cheese 1/2 Cup Sugar 2 Eggs 1 Teaspoon Vanilla 3/4 Cup Semisweet Chocolate, melted Graham Cracker Crust Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-in springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer. Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours.
Chocolate Covered White Chocolate Cheesecake 1 1/2 cups chocolate wafer cookies -- crumbled 3 tablespoons butter -- melted 24 ounces cream cheese -- softened 1/2 cup sugar 1 teaspoon vanilla 3 eggs 1/2 pound white chocolate -- melted 1 cup heavy cream 2 tablespoons butter 2 tablespoons granulated sugar 12 ounces semisweet chocolate -- broken into small pieces Heat oven to 350F. Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust. Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to disolve sugar crystals and then bring to a boil. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. Stir until smooth and cool. Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.
Chocolate Fantasy Cheesecake -----CHOCOLATE COOKIE CRUST----- 11 Chocolate sandwich cream -- cookies, crushed 3 tablespoons Butter -- melted -----TRIPLE CHOCOLATE FILLING----- 19 ounces Cream cheese 2/3 cup Sugar 5 Eggs 1/2 cup Sour cream 1/2 cup Whipping cream 1/3 cup Creme de cacao 1 1/4 teaspoons Vanilla extract 10 ounces Semisweet chocolate,melted 4 ounces German sweet chocolate -- grated CRUST: In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. FILLING: In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, whipping cream, creme de cacao, and vanilla extract. Stir in melted semisweet chocolate and grated German chocolate. Pour the cream cheese mixture over the crust. Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight.
Chocolate Marble Cheesecake Crumb-nut Cheesecake Crust: 3 packages Softened Cream Cheese* 3/4 cup Sugar 1/2 cup Sour Cream 2 teaspoons Vanilla 3 Eggs 3 teaspoons Flour 1/4 cup Hershey's Cocoa 1/4 cup Sugar 1 tablespoon Vegetable Oil 1/2 teaspoon Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.
Macadamia Fudge Torte(Pillsbury Bake-off winner) Filling: 1/3 cup low-fat sweetened condensed milk,not evaporated 1/2 cup Chocolate chips Cake: 1 pkg. Pillsbury Moist Supreme Devil's Food Cake -- Mix 1 1/2 teaspoons cinnamon 1/3 cup oil 16 ounce can sliced pears in light syrup -- drained 2 eggs 1/3 cup chopped macadamia nuts -- or pecans 2 teaspoons water Sauce: 17 ounce jar butterscotch caramel fudge ice cream -- topping 1/3 cup milk Heat oven to 350 °. Spray a 9 or 10" springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over Medium-Low heat until chocolate is melted, stirring occasionally. In a large bowl, combine cake mix, cinnamon and oil. Blend at Low speed for 20-30 seconds, or until crumbly. Mixture will be dry. Place pears in blender container or food processor bowl with metal blade, cover and blend until smooth. In a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs, beat at low speed until moistened. Beat for 2 minutes at Medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350 ° for 45-50 minutes or until top springs back when touched lightly in center. Cool for 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled. In small saucepan, combine sauce ingredients. Cook over Medium-Low heat for 3-4 minutes or until well blended, stirring occasionally. To serve, spoon 2 Tbsps. warm sauce onto each serving plate. Top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt garnished with chocolate curls.
White Chocolate Cheesecake -1 -----Crust----- 1 1/2 Cups Chocolate Cookie Crumbs 3 Tablespoons Butter -- melted -----Filling----- 24 Ounces Cream Cheese -- softened 1/2 Cup Sugar 1/2 Teaspoon Vanilla 3 Eggs 1/2 Pound White Chocolate -- melted heat oven to 350F. Mix crumbs and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at least 2 hours (best if over night).
Chocolate-Almond Cheesecake Crust: 1 cup graham crumbs 1/4 cup cocoa 2 tsp sugar 1/4 cup butter, melted Filling: 8 oz semi-sweet chocolate 16 oz cream cheese 1/2 cup sugar 3 eggs 1 cup sour cream 1 tsp vanilla extract 1 tsp almond extract Topping: 2 oz semi-sweet chocolate 2 tbsp butter 1 c. chopped almonds, toasted Positon rack in center of oven. Preheat to 300F. Grease a 10 inch springform pan. For crust, mix crumbs, cocoa, and sugar. Mix in butter. Spread onto bottom of pan. For filling, melt chocolate. In large bowl, beat cream cheese and sugar. Beat in eggs one at a time. Stir in sour cream, chocolate, amaretto, and extracts. Pour mixture over crust. Bake about 1 hour or until firm. Turn off oven and leave cake in for about 30 minutes. Remove and let cool completely. Unmold onto plate. For topping, melt chocolate and butter the same as above. Pour over top of finished cake.Sprinkle on toasted almonds.Chill.
Chocolate Puffs 2 squares unsweetened chocolate,grated 1 c. sugar 1/2 c. milk 5 egg whites 1/2 tsp. salt 1/4 tsp. cream of tarter 1 tsp. vanilla Combine grated chocolate and sugar in top of double boiler. When chocolate is melted, add milk and cook to soft ball stage. Remove from heat and add vanilla. Beat egg whites until foamy. Add salt and cream of tarter. Continue beating until whites are stiff. Slowly fld hot syrup into beaten eggwhites. Pour into buttered baking dish or greased muffin tins and set in pan of hot water. Bake until firm, about 35 minutes. Serve with favorite chocolate or custard sauce.
Chocolate Chip Peanut Butter Cheesecake 1 1/2 c. crushed pretzels 1/3 c. butter or margarine, melted Filling: 5 pkg. (8oz. each) cream cheese softened 1 1/2 c. sugar 3/4 c. creamy peanut butter 2 tsp. vanilla 3 eggs 1 c. peanut butter chips 1 c. semi-sweet chocolate chips Topping: 1 c. sour cream 3 Tbsp. creamy peanut butter 1/2 c. sugar 1/2 c. chopped unsalted peanuts In a small bowl, combine pretzels and butter. Press into the bottom and up the sides 1 inch of a greased 10-inch spring-form pan. Bake at 350 degrees for 5 minutes. Cool on a wire rack. In a mixing bowl beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Bake at 350 degrees for 50-55 minutes or until center is almost set. Cool on a wire rack for 15 minutes. In a mixing bowl, combine sour cream ,peanut butter and sugar; spread over filling. Sprinkle with nuts. Return to oven for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
White Chocolate Cheesecake 2 lb Cream cheese 4 Eggs 1 c Sugar 12 oz White chocolate Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. Be careful not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. Let cool slightly in oven with heat off and door slightly ajar.
 
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