Cheesecake Recipes

Ingredients:
1-1/2 c Finely crushed chocolate wafer cookie crumbs (about 30 cookies)
1 c Sugar
1/4 c (1/8 lb.) melted butter or margarine
2 pk (8 oz. each) cream cheese or neufchatel; cut into chunks
1 c Regular or light sour cream
3 Large eggs
1 ts Vanilla

Directions:
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and 1/2-inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until slightly darker color, about 8 minutes. In a food processor or with a mixer, whirl or beat remaining sugar with cheese. Add cream, eggs, and vanilla; mix well. Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface. Bake in 350 oven until cake jiggles only slightly in center when gently shaken, about 40 minutes. Spread topping over hot cake. Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days. Serves 12 to 16.

Cookie Dough:

In a bowl, beat to blend 1/4 cup butter or margarine, 1/4 cup firmly packed brown sugar, and 1/4 cup granulated sugar. Stir in 2 tablespoons water and 1 teaspoon vanilla. Beat in 1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips or chopped pieces.

Topping: Mix 1 c regular or light (reduced-fat) sour cream, 2 teaspoons sugar, and 1 teaspoon vanilla.

Ingredients:
1-1/2 c Finely crushed chocolate wafer cookie crumbs (about 30 cookies)
1 c Sugar
1/4 c (1/8 lb.) melted butter or margarine
2 pk (8 oz. each) cream cheese or neufchatel; cut into chunks
1 c Regular or light sour cream
3 Large eggs
1 ts Vanilla

Directions:
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and 1/2-inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until slightly darker color, about 8 minutes. In a food processor or with a mixer, whirl or beat remaining sugar with cheese. Add cream, eggs, and vanilla; mix well. Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface. Bake in 350 oven until cake jiggles only slightly in center when gently shaken, about 40 minutes. Spread topping over hot cake. Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days. Serves 12 to 16.

Cookie Dough:

In a bowl, beat to blend 1/4 cup butter or margarine, 1/4 cup firmly packed brown sugar, and 1/4 cup granulated sugar. Stir in 2 tablespoons water and 1 teaspoon vanilla. Beat in 1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips or chopped pieces.

Topping: Mix 1 c regular or light (reduced-fat) sour cream, 2 teaspoons sugar, and 1 teaspoon vanilla.

Ingredients:
1-1/2 c Chocolate Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1-1/4 c Sugar
3 Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

*Cookie crumbs should come from 18 Cream Filled Cookies that have been
finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly

Directions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
10 servings.