Bottom Crust
1 1/4 cups Oreo cookies or chocolate cookie crumb or fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted

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.

CRUST

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.

Crust -
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted

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.