3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup (4 tablespoons) melted unsalted butter
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 eggs
1 (1-pound) can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup KAHLúA® Liqueur

Heat oven to 350°F. In bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Press evenly onto bottom of 8-inch springform pan. Bake 5 minutes. Cool.

In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light. Add eggs, one at a time, beating well after each addition. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlúa®. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect. Place on baking sheet and bake at 350°F for 45 minutes. Without opening oven door, let cake stand in turned-off oven 1 hour. Remove from oven and cool, then chill. Remove from pan.

1 package (9 ounces) chocolate wafer cookies
1 tablespoon plus 1-1/2 cups sugar
6 tablespoons I CAN’T BELIEVE IT’S NOT BUTTER!® Spread
3 tablespoons instant espresso coffee powder, divided
4 packages (8 ounces each) cream cheese, softened
1/3 cup all-purpose flour
1/2 cup (1 stick) I CAN’T BELIEVE IT’S NOT BUTTER!® Spread, melted
7 eggs, lightly beaten
1 cup (1/2 pint) whipping or heavy cream
2 teaspoons vanilla extract
2 squares (1 ounce each) bittersweet chocolate or 1/3 cup semi-sweet chocolate chips

On bottom rack in oven, place 13×9-inch pan filled halfway with water. Preheat oven to 350°F.

In food processor, process cookies and 1 tablespoon sugar until combined; set aside. In small saucepan, melt 6 tablespoons I Can’t Believe It’s Not Butter!® Spread, then stir in 1 tablespoon instant coffee until dissolved. Remove from heat; stir in cookie mixture. In 9-inch springform pan, press crumb mixture onto bottom and up side.

In medium bowl, with electric mixer, beat cream cheese, remaining 1-1/2 cups sugar, flour and melted 1/2 cup I Can’t Believe It’s Not Butter!® Spread 2 minutes or until mixture is creamy. Gradually beat in eggs, cream and vanilla until smooth. Reserve 1 cup batter. Pour remaining batter into prepared pan.

In microwave-safe bowl, microwave chocolate at HIGH (Full Power) 1 minute or until chocolate is melted; stir until smooth. Stir in remaining 2 tablespoons instant coffee until dissolved. Stir chocolate mixture into reserved batter until blended. Drop mixture by 2 tablespoonfuls onto batter and swirl with knife.

Bake 1 hour 10 minutes or until edges are golden. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. On wire rack, cool completely. Cover and refrigerate overnight. Best if made 1 day ahead.

1-1/2 cups chocolate cookie crumbs
6 tablespoons butter or margarine, melted
1-1/4 cups HERSHEY’®S MINI KISSES® Brand Milk Chocolates, divided
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk
1 tablespoon instant espresso powder
1/4 teaspoon ground cinnamon
Espresso Cream (recipe follows)

1. Heat oven to 350°F. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

2. Melt 1 cup chocolate pieces in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended. Add melted chocolate pieces; beat on medium 2 minutes. Spoon mixture into crust.

3. Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.

4. To serve, garnish with Espresso Cream and remaining 1/4 cup chocolates. Cover; refrigerate leftover cheesecake.

Espresso Cream Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until stiff.

Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk

Topping:
1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar

For the crust: Preheat oven to 350 degrees F.

Butter a 9-inch springform pan and line the bottom and sides with parchment paper.

Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.

Turn the oven down to 300 degrees F.

For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.

Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.

Increase oven temperature to 350 degrees F.

For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.

Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

1-1/2 cups Finely Chopped Nuts
2 tablespoon Sugar
3 tablespoon Margarine — Melted
32 ounces Cream Cheese — Softened
1 cup Sugar
3 tablespoon Unbleached All-purpose Flour
4 each Large Eggs
1 cup Sour Cream
1 tablespoon Instant Coffee Granules
1/4 teaspoon Cinnamon
1/4 cup Boiling water

Recipe Directions
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

1/2 cup whole almonds
1 pound cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
2 Tbsp Amaretto
3/4 cup sour cream

Recipe Directions
Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.

3 tablespoons butter or margarine
1/3 cup granulated sugar
1 large egg
3/4 cup all-purpose flour
3 (8-ounce) packages cream cheese
3/4 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1 (16-ounce) can peaches in syrup, chopped
1/4 cup amaretto liqueur

Recipe Directions
Combine butter and 1/3 cup sugar and beat until light and fluffy. Blend in 1 egg. Add 3/4 cup flour; mix well. Pat the dough onto the bottom of a 9″ springform pan. Bake at 450°F (230°C) for 10 minutes.

In a bowl, combine cream cheese, 3/4 cup sugar, and 3 tablespoons flour; mixing at medium speed with an electric mixer until well blended. Add 3 eggs, one at a time, mixing well after each addition. Add chopped peaches (drained) and amaretto liqueur; mix well. Pour over the crust.

Bake at 450°F (230°C) for 10 minutes. Reduce the oven temperature to 250 degrees and continue baking for 1 hour and 5 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

Garnish: pecan halves

Recipe Directions
Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

1 3/4 cups (about 18) crushed chocolate cookies
1/2 cup granulated sugar, divided use
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup French Vanilla NESTLÉ® CARNATION® COFFEE-MATE Liquid Coffee Creamer
4 large eggs
6 teaspoons TASTER’S CHOICE® 100% Pure Instant Coffee
1/4 cup all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 (16-ounce) container sour cream, room temperature

Recipe Directions
Preheat oven to 350º F. Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 5 minutes.
Beat cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and Taster?s Choice in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust. Bake for 45 to 50 minutes or until edges are set but center still moves slightly.

Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake.

Bake for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

Makes 12 servings.

Biscotti Crust, recipe follows
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons cornstarch
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
3 cups sour cream
2 tablespoons finely ground toasted hazelnuts
2 tablespoons Frangelico, or other nut-flavored liqueur
2 tablespoons unsweetened espresso concentrate
Clear Orange Caramel Sauce, recipe follows

Recipe Directions
Preheat the oven to 350 degrees F.

Spray 8 (10-ounce) disposable paper coffee cups with vegetable cooking spray. Divide the biscotti crust (about 3 1/2 tablespoons for each) among the prepared cups. Press down to make a thick bottom crust. Place on a baking sheet and bake until set, about 10 minutes. Remove from the oven and let cool before filling with the cheesecake batter.

Lower the oven temperature to 225 degrees F.

In a large bowl fitted with an electric mixer with a paddle attachment, beat the cream cheese on high speed until smooth. Combine 3/4 cup of the sugar and cornstarch in a bowl. Add to the cream cheese and beat until smooth.

Beat the eggs, egg yolks, and vanilla together in a small mixing bowl. Add to the cream cheese mixture in 4 additions, scraping down the sides of the bowl between each addition. Add 1 cup of the sour cream and beat to blend. Pour half of the batter into another bowl. To 1 bowl add the hazelnut paste and liqueur, and beat to blend. To the remaining half, add the espresso and beat to blend.

To make the sour cream topping, whisk the remaining 2 cups of sour cream and 1/4 cup of sugar together in a medium bowl. Set aside.

Pour 1/4 cup of the hazelnut mixture into each prepared cup, and top with 1/4 cup of the espresso mixture. Bake until set, about 50 minutes. Remove from the oven and top each cheesecake with 1/4 cup of the sour cream topping. Return to the oven and bake for 15 minutes. Remove from the oven and let cool for 30 minutes on a wire rack. Refrigerate until completely cooled, at least 4 hours or overnight.

To serve, run a small sharp knife under hot running water. Carefully run the knife around the inside edges of each cup to loosen the cheesecakes. With kitchen shears, cut away the cups and place the cheesecakes, crust side up, on dessert plates. Spoon the orange-caramel sauce around each cheesecake and serve.

Biscotti Crust:
6 hazelnut biscotti cookies
2 teaspoons finely ground toasted hazelnuts
1/4 cup packed light brown sugar
1/3 cup dried fine bread crumbs
4 tablespoons unsalted butter, melted

Process the biscotti in a food processor on high speed to make fine crumbs.

In a medium bowl, combine the cookie crumbs, hazelnuts, sugar, and bread crumbs. Add the butter and blend with a fork. Set aside until ready to fill the cups.

Clear Orange-Caramel Sauce:
1 1/2 cups sugar
1/2 cup water
1 tablespoon grated orange zest
1 tablespoon fresh lemon juice
3/4 cup fresh orange juice

In a medium saucepan, combine the sugar, water, orange zest, and lemon juice. Bring to a simmer, stirring constantly until the sugar dissolves. Once the sugar dissolves, stop stirring, and continue to cook until the mixture thickens and turns golden, 10 to 15 minutes. Remove from the heat and add the orange juice (the mixture will bubble slightly). Return to medium-high heat and stirring constantly, cook for 1 minute.

Remove from the heat and cool slightly. Strain through a fine mesh strainer into a clean bowl and cool to room temperature before serving.

Yield: 1 3/4 cups