Garnish
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar

1. Preheat oven to 325 degrees F.
2. Spray a 10 inch springform pan with non-stick cooking spray.
3. Mix the crust ingredients together and press firmly into the pan.
4. Mix cream cheese with sugar until smooth.
5. Add condensed milk, eggs, cream, flour, vanilla, and salt.
6. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the
mixing bowl.
7. Remove 1/3 of batter and mix it with the white chocolate.
8. Pour this into the springform pan.
9. Fold in the remaining ingredients (except caramel sauce) into the
cheesecake batter.
10. Mix gently by hand.
11. Fold half the batter into the pan (on top of the white chocolate
cheesecake batter), and then drop spoonfulls of half the caramel sauce all
over.
12. Top with remaining batter and then remaining caramel sauce.
13. Stir with butter knife.
14. Pan will be very full.
15. Bake until set about 45-55 minutes.
16. Cool in oven an hour and then place in refrigerator for several hours or
overnight.
17. Before serving, drizzle on melted milk, white and dark chocolate over
top, allowing it to drip down on side.
18. Garnish with large chocolate shavings and dust with powdered sugar.

1 pint sour cream
2 tablespoons sugar
1 teaspoon vanilla

For crust, mix all ingredients and press evenly over bottom and sides of 9-inch cake pan. For filling, beat cottage cheese thoroughly, gradually adding sugar. Add eggs one at a time, beating well after each. Add vanilla. Pour into crust and bake at 350 degrees 25 minutes, or until set. Make topping while cake is baking. Whip the sour cream enough to make fluffy. Stir in sugar and vanilla and spread over top of baked cheese cake. Increase oven temperature to 500 degrees, and return cake to oven for 5 minutes.

Topping -
4 cups thinly sliced, peeled apples
1/3 cup sugar
3/4 teaspoon cinnamon
1/3 cup chopped pecans

Combine cracker crumbs, finely chopped pecans, sugar, cinnamon and butter. Press into bottom of a 9″ springform pan. Bake at 350 degrees for 10 minutes - let cool. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs one at a time, beating at low speed until combined; add vanilla. Pour over cooled crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer then sprinkle with remaining pecans. Bake at 350F for 1 hour and 10 minutes. Loosen cake from rim of pan, cool on rack before removing pan. Chill.

Crust: Preheat oven to 350 degrees. In a bowl, add brownie mix, oil, water and one egg. Mix until all is moistened. Spray a spring form pan with nonstick spray. Press brownie mix in pan. Cook crust for 10 minutes. Remove from oven and cool. Lower oven temperature to 250 degrees.

Filling: Cream the cheeses together until all lumps are gone. Add sugars, honey, and peanut butter and continue creaming. Add one egg at a time, stirring well after each egg. Add milk and mix well. Add flour and mix well. Pour half of the filling over cooled brownie. Spoon half of hot fudge on filling leaving 1 inch space around edge of pan. Pour the rest of the filling in pan. Cook for 60-90 minutes. Start checking filling at 60 minutes. The filling is done when you gently shake the pan and there are no ripples in the middle. Turn off oven, allowing oven door to be ajar. Let cake stay in the oven another hour. Let cheese cake chill in the refrigerator at least 6 hours.

Topping: Melt remaining hot fudge and drizzle on cake. Melt 1/2 cup peanut butter and drizzle on cake. Sprinkle nuts on cake.

Serves 12

1. Make Crust: Heat oven to 350 degree F. Lightly coat a 9-inch springform pan with vegetable cooking spray. Combine zwieback crumbs, butter, the 2 tablespoons sugar and the cinnamon in bowl until crumbs are evenly moistened. Press mixture into bottom of prepared pan. Bake 10 minutes. Cool on wire rack.
2. Make Filling: Reduce oven temperature to 325 degree F. Puree cottage cheese in food processor until smooth. Add cream cheese, the 1 cup sugar and the flour and process until smooth (scraping side of bowl with rubber spatula). Add cream, lemon peel and juice; process until smooth. Add eggs and pulse, just until blended.
3. Pour filling over crust. Bake 45 minutes. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Transfer cheesecake to wire rack. Cool in pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover loosely and refrigerate overnight.
4. Make Topping: Bring the 1/2 cup sugar and the water to a boil in medium saucepan; reduce heat to medium-high and simmer until sugar is dissolved. Add 1 cup of the cranberries and simmer 5 minutes. Dissolve cornstarch with 2 tablespoons cold water in a cup; stir into cranberry mixture. Bring to a boil; reduce heat and simmer, stirring, 2 minutes. Stir in remaining 1 cup cranberries. Cool completely.
5. Remove springform pan ring and transfer cake to serving platter. Spoon Topping over top. Makes 10 servings.
Make-Ahead Tip: Prepare and bake cheesecake; cool. Remove springform pan ring. Wrap cake well and freeze up to 1 month. Thaw in refrigerator 4 hours. Make Topping as directed.

1. For crust, heat oven to 350 degrees F. Tightly wrap the outside of a 9-inch springform pan with foil. Combine pecans, the brown sugar, and melted butter in the pan until well mixed; press into bottom. Set aside.
2. For filling, beat cream cheese in a large mixer bowl at high speed until smooth, scraping side of bowl with a rubber spatula. Beat in 2 cups sugar and cornstarch until light and fluffy. Reduce speed to low; beat in bourbon and vanilla. Add eggs, one at a time, beating until blended and mixture is smooth. Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch of space between the springform and roasting pans). Add enough hot water to come halfway up the side of the springform pan.
3. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to a wire rack and cool completely.
4. Meanwhile, for topping, combine chocolate and cream in a medium saucepan. Cook and stir over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Cover with plastic wrap and refrigerate 6 to 48 hours. Run a knife around side of pan to loosen. Remove springform ring. Makes 16 servings.

DIRECTIONS:
1. Heat oven to 350 degrees F. Place hazelnuts in foil-lined jelly roll pan; toast 10 minutes, stirring occasionally. Remove from oven to wire strainer set over bowl. Protecting hand with dish towel, rub nuts to remove skins.

2. Place nuts in food processor; process 30 seconds or until well chopped. Remove 1/2 cup nuts; set aside. To nuts remaining in processor add cracker crumbs and melted margarine; process until moist clumps form. Press mixture evenly over base of 9-inch springform pan to form crust. Bake 5 minutes; cool. Reduce oven heat to 300 degrees F.

3. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove melted chips from heat to cool.

4. In large bowl with electric mixer at medium speed, beat cream cheese, sugar, and sour cream until creamy and smooth. Beat in eggs until just combined. Remove half of batter to second bowl; stir in melted chocolate and vanilla extract to blend well. To remaining plain cream cheese mixture, stir in almond extract.

5. Spoon plain and chocolate batters alternately over crust in pan. Run thin spatula or knife through batters to produce marbled effect. Bake 1 hour 10 minutes; turn oven off; leave cake in oven at least 30 minutes until top is firm when touched. To guarantee a crack-free surface, let cake remain in oven up to 2 hours.

6. Cool cake in pan on wire rack; refrigerate at least 4 hours or overnight. Just before serving, remove sides from pan; press reserved nuts over sides of cheesecake. Decorate with strawberries,  if desired.

Stir together first 4 ingredients; press crumb mixture evenly into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
Beat cream cheese, 1 cup sugar, and salt at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until smooth.

Divide batter in half; fold white chocolate and almond extract into 1 portion. Pour into prepared crust. Fold semisweet chocolate into remaining half of batter. Drop chocolate batter evenly over white chocolate layer; gently swirl with a knife to create a marbled effect.

Bake at 325° for 1 hour and 10 minutes or until almost set. Remove pan from oven, and run a knife around edge of pan to loosen sides. Cool on a wire rack.

Combine brown sugar, pecans, and butter in a small bowl. Sprinkle over cooled cheesecake. Cover and chill at least 8 hours. Store in refrigerator.

Tip: A little swirling goes a long way. If you’re looking for the perfect marbled effect, don’t overwork your batter. Too much swirling will cause a muddy look rather than the distinct color contrast you’re looking for.

Yield: Makes 12 servings