Frosted Chocolate Chip Cheesecake
"Heavenly is a good description for this luscious dessert, conveniently made a day ahead. When I dont have a candy bar on hand, I melt cup of chocolate chips to use in the frosting. Whipped cream can be used in place of the whipped topping

INGREDIENTS

• 2 cups chocolate wafer crumbs
• 6 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 cup miniature semisweet chocolate chips
• 4 ounces milk chocolate candy bar, chopped
• 2 cups whipped topping
• 1/4 cup sliced almonds, toasted

DIRECTIONS

1. In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 minutes or until set.
2. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust.
3. Place pan on a baking sheet. Bake at 325 degrees F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Remove sides of springform pan. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers.

Chocolate Almond Marble Cheesecake

"Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect."

INGREDIENTS 

• 3 cups chocolate cookie crumbs
• 1/2 cup finely chopped almonds
• 1/4 cup white sugar
• 1/2 cup butter, melted
•  
• 3 (1 ounce) squares bittersweet chocolate
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1 teaspoon almond extract
• 1 (16 ounce) container sour cream, room temperature

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
4. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

Citrus Cheesecake
"A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint."

INGREDIENTS 

• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup white sugar
• 1/2 cup butter, room temperature
• 1 egg white
•  
• 3 (8 ounce) packages cream cheese
• 1 2/3 cups white sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated orange zest
• 2 teaspoons grated lime zest
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 3 eggs
• 1 cup sour cream
•  
• 2/3 cup orange marmalade
• 2 teaspoons fresh lemon juice

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
2. Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
3. In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
4. Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
5. In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Heavenly Chipped Chocolate and Hazelnut Cheesecake
"A chocoholic's dream. Something for a very special occasion."

PREP TIME 1 Hr
COOK TIME 1 Hr
READY IN 3 Hrs
Original recipe yield 1 - 9 inch cheesecake

INGREDIENTS

* 1/3 cup semisweet chocolate chips
* 1 1/2 cups vanilla wafer crumbs
* 3/4 cup hazelnuts - toasted, skinned and coarsely chopped
* 2 tablespoons white sugar
* 3 tablespoons butter, melted
*
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 eggs, lightly beaten
* 3 tablespoons hazelnut liqueur
* 1 cup semisweet chocolate chips
*
* 2/3 cup semisweet chocolate chips
* 13 skinned, toasted hazelnuts
* 4 tablespoons sour cream
* 1 tablespoon hazelnut liqueur



DIRECTIONS

1. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
2. In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
3. Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
4. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
5. To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.
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Chocolate Cookie Cheesecake
"I don't know what to say about this recipe other then it is decadent and addictive."

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 11 Hrs

INGREDIENTS

* 2 cups chocolate sandwich cookie crumbs
* 2 tablespoons butter, melted
* 1/4 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 2 pounds cream cheese, softened
* 1 1/4 cups white sugar
* 1/3 cup heavy whipping cream
* 2 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 4 eggs
* 1 1/2 cups chocolate sandwich cookie crumbs
* 16 ounces sour cream
* 1/4 cup white sugar
* 1 teaspoon vanilla extract
* 1 cup heavy whipping cream
* 1 1/2 cups semisweet chocolate chips
* 1 teaspoon vanilla extract



DIRECTIONS

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
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White Chocolate Raspberry Cheesecake
"This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired."

PREP TIME 1 Hr
COOK TIME 1 Hr
READY IN 10 Hrs
Original recipe yield 1 - 9 inch cheesecake


INGREDIENTS

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract



DIRECTIONS

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.