Ingredients:
CHOCOLATE CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
4 sections (1/2 oz. each) Unsweetened Chocolate Premium Baking Bar, melted

Directions:
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.

2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.

3. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.

4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator. 24 to 36 bars.

CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY’S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13×9x2-inch baking pan.

Ingredients:
30 Nilla Wafers, crushed (about 1 cup)
1 cup plus 3 Tbsp sugar, divided
3 Tbsp butter or margarine, melted
5 pkg (8 oz. each) Cream Cheese, softened
3 Tbsp flour
1 Tbsp vanilla
Grated peel from 1 medium lemon
1 cup Sour Cream
4 eggs
2 cups fresh blueberries

Directions:
1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

2. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

3. Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Ingredients:
24 Golden Oreo Original Sandwich Cookies, divided
2 Tbsp butter or margarine, melted
25 Caramels (1/2 of 14-oz. bag)
1 Tbsp water
2 pkg (8 oz. each) Cream Cheese, softened
1 jar (7 oz.) Marshmallow Creme
1 egg

Directions:
1. Preheat oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 min. or until golden brown. Cool 10 min.

2. Place caramels and water in microwaveable bowl. Microwave on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.

3. Bake 20 to 25 min. or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.

Ingredients:
1-1/2 cups finely chopped Walnuts
3 Tbsp butter or margarine, melted
2 Tbsp sugar
4 pkg (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp flour
4 eggs
1 cup Sour Cream
1 Tbsp Instant Coffee
1/4 tsp ground cinnamon
1/4 cup boiling water
1-1/2 cups thawed Whipped Topping

Directions:
1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450°F.

2. Bake cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream.

3. Dissolve instant coffee with cinnamon in water; cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.

4. Bake 10 min. Reduce oven temperature to 250°F. Bake an additional 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
3/4 cup miniature semi-sweet chocolate chips, divided
1 Honey Maid Graham Pie Crust (6 oz.)

Directions:
1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the chips.

2. Pour into crust. Sprinkle with remaining 1/4 cup chips.

3. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Ingredients:
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 envelope of Unflavored Gelatine
1/4 cup water
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
1 pkg. (10 oz.) frozen strawberries in syrup, thawed
1/2 cup milk
1 cup whipping cream, whipped

Directions:
1. Preheat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.

2. Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatine along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended.

3. Refrigerate until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.

This would be wonderful to bring to your family’s Thanksgiving dinner. People always have pumpkin pie, cause it’s traditional, but maybe we should start making cheesecake a tradition at every Holiday meal! Plus it will look great on any buffet table!

Ingredients:
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Directions:
Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Saw this recipe on Food Network. So glad that the cable company decided to add the food network channel to our service! They did that a few years back and I have been loving it ever since!

Ingredients for Brownie Batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour

Ingredients for Cheesecake Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar

Confectioners’ sugar, for sprinkling
Brownies (if desired)

Directions:
Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners’ sugar.

I know, I know you might be thinking that I am adding too many cheesecake recipes and I say to you You can never have to many cheesecake recipes!!!

Ingredients:
6 Tbsp.butter, melted
2 cups Graham Cracker Crumbs
2 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries

Directions:
1. Preheat oven to 350°F. Mix butter and graham crumbs in 13×9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

2. Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.

3. Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

I always like to bring a little something when I got to the family’s for Thanksgiving dinner. And what I usually bring is some kind of dessert dish cause . . . well . . . that’s what i want to bring. This year I think I am going to try this recipe out. Hopefully everyone will like it.

Ingredients:
2 cups Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 Caramels
1/4 cup milk
1 cup chopped Pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square Semi-Sweet Baking Chocolate

Directions:
1. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.

2. Place caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.

3. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

4. Bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

5. Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.