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.

1 1/2 cups whole shelled hazelnuts
1/2 cup graham cracker crumbs, about 8 cracker squares
6 tablespoons unsalted margarine or butter, melted
1/2 cup semisweet chocolate chips
Four 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Fresh strawberries, optional

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.

1 1/2 cups graham cracker crumbs (about 12 crackers)
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/8 teaspoon salt
5 large eggs
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup chopped white chocolate baking bars, melted
1/4 teaspoon almond extract
1 cup (6-ounce package) semisweet chocolate morsels, melted
3/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

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

2 cups cream-filled chocolate sandwich cookie crumbs (about 22 cookies)
6 tablespoons butter, melted
1 cup white chocolate morsels
3/4 cup semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup whipping cream
1 1/2 teaspoons vanilla extract
Dash of salt

Combine cookie crumbs and butter in a medium bowl; press mixture into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
Place white chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes. Pour into a small bowl; cool slightly.

Place semisweet morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes. Pour into a small bowl; cool slightly.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in whipping cream, vanilla, and salt.

Remove 1 cup batter; stir into melted semisweet chocolate until combined.

Stir melted white chocolate into remaining batter; pour batter into prepared crust.

Spoon reserved chocolate batter by rounded tablespoons onto white chocolate batter; swirl with knife to create a marbled effect.

Bake at 350° for 30 minutes. Reduce heat to 250°; bake 1 hour and 10 minutes or until cheesecake is almost set. Run a knife around edge of pan, and release sides. Cool completely in pan on a wire rack; cover and chill 8 hours. Store in refrigerator.

Tip: If you don’t have a double boiler, place the chocolate morsels in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring once, until chocolate melts.

Yield: Makes 12 servings

2 cups cookie crumbs
6 Tbsp. butter or margerine
1 bag (14 ounces) caramels
1 can (15 ounces) evaporated milk
1 cup chopped pecans
2 pkg. (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla

Preheat oven to 350F. Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan. Bake 10 minutes.

Microwave caramels and milk in small bowl on high for 4 – 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

Beat cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans.

Place pan on cookie sheet.

Bake 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Keep refrigerated. Garnish with whipped cream.

1 9 oz package chocolate wafer cookies
3 T butter melted
12 oz Semisweet choc chips
1 C heavy cream
3/4 C Raspberry jam
2 8 oz packages cream cheese, softened
3/4 C sugar
4 Eggs
2 t vanilla

Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9″ springform pan (or 2 7″ pans). Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until disolved, let cool 10 minutes

Mix the creamcheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolate raspberry mixture. Mix well.

Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the centr. Cool and put in the fridge for at least 6 hours.

12 foil bake cups
1 cup chocolate cookie crumbs
1/4 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon coconut extract (optional)
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1 teaspoon shortening

1. Preheat oven to 325°F. Line twelve 2-1/2-inch muffin pan cups with foil or paper baking cups.

2. Combine cookie crumbs and butter in small bowl. Press onto bottoms of baking cups.

3. Combine cream cheese and sugar in large bowl. Beat 2 minutes at medium speed of electric mixer until well blended. Add eggs, vanilla and coconut extract, if desired. Beat just until blended. Stir in coconut.

4. Carefully spoon about 1/4 cup cream cheese mixture into each baking cup. Bake 18 to 22 minutes or until nearly set. Cool 30 minutes in pan on wire rack. Remove from pan. Peel away foil baking cups.

5. Combine chocolate chips and shortening in small saucepan. Cook and stir over low heat until chocolate chips are melted. Drizzle over tops of cheesecakes. Let stand 20 minutes. Cover and refrigerate until ready to serve.

1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
2 cups sugar, divided
1 cup HERSHEY’®S Semi-Sweet Chocolate Chips
3 packages (8 ounces each) cream cheese, softened
4 eggs
1-1/2 cups dairy sour cream
2 teaspoons orange extract
1 teaspoon freshly grated orange peel
Whipped topping
Orange wedges (optional)

1. Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in small bowl; pat firmly onto bottom of 9-inch springform pan.

2. Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or just until chips are melted when stirred.

3. Beat cream cheese and remaining 1-3/4 cups sugar in large bowl; add eggs, one at a time, beating after each addition. Stir in sour cream and orange extract. Stir 3 cups cream cheese mixture into melted chocolate chips; pour into crust. Freeze 10 to 15 minutes or until chocolate sets.

4. Heat oven to 325°F. Stir orange peel into remaining cream cheese mixture; gently spread over chocolate mixture.

5. Bake 1 hour 15 minutes or until set except for 3-inch circle in center; turn off oven. Let stand in oven, with door ajar, 1 hour; remove from oven. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish with whipped topping and orange wedges, if desired. Cover; refrigerate leftover cheesecake.

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
2 (1-ounce) squares unsweetened chocolate
1 (14-ounce)can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 (8-ounce) packages cream cheese, softened
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling, chilled

Preheat oven to 300?F. In small bowl, combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
In small saucepan over low heat, melt chocolate and EAGLE BRAND, stirring constantly. Remove from heat.
In large bowl, beat cream cheese until fluffy. Gradually add EAGLE BRAND mixture until smooth. Add eggs, cornstarch, and almond extract. Pour into prepared pan.
Bake 55 minutes or until center is set. Cool. Chill. Top with cherry pie filling before serving. Store leftovers covered in refrigerator.

1 cup Graham Cracker Crumbs
3 tablespoon Sugar
3 tablespoon Margarine — Melted
2 ounces Unsweetened Baking Chocolate
2 tablespoon Margarine
16 ounces Cream Cheese — Softened
1-1/4 cups Sugar
1/4 teaspoon Salt
5 each Large Eggs
1-1/3 cups Flaked Coconut (3.5 oz Can)
1 cup Sour Cream
2 tablespoon Sugar
2 tablespoon Brandy

Recipe Directions
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.