Coconut Chocolate Cheesecake Recipe

1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy

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.

Chocolate Turtle Cheesecake Recipe

2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth.
Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.

Chocolate Chip Cheesecake Supreme Recipe

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
Bake at 350 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 and vanilla. Stir in chocolate chips and pour into crust.
Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

Black Forest Cheesecake Delight Recipe

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2 Large Eggs
6 oz Semi-sweet Chocolate Chips, melted
1/4 ts Almond Extract
21 oz Cherry Pie Filling (1 Cn)
Frozen Whipped ToppingThawed

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and extract; pour over crust.
Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.

Chocolate Chip Cheesecake Recipe

Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls

Preheat oven to 325 degrees.
Coat a 9" springform pan with nonstick vegetable spray.
Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter.
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, about 7 minutes.
In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix.
Blend in Bailey's and vanilla.
Sprinkle half of the chocolate chips over crust and spoon in filling.
Sprinkle with remaining chocolate chips.
Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes.
Cool cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.

Strawberry Topping Recipe

1 tb Cornstarch
2 tb Orange liqueur
1 Unsweetened strawberries; thawed
1/2 c Sugar
1/4 c Orange juice

Dissolve cornstarch in orange liqueur.

In pot over mdium heat combine remaining ingredients.

Cook until berries are very soft, 10 minutes.

Add cornstarch; cook, stirring constantly, until mixture just thickens, 3-4 munutes. Cool completely.

Makes 16 servings

Cookies and Cream Cheesecake Recipe

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended.

Chill until mixture is thickened but not set.
Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture;
pour remaning cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture.
Chill until firm.

Chocolate Cheesecake Recipe #4

16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves

Line two collanders with paper toweling.
Place yogurt in one and ricotta cheese in the other.
Place in refrigerator for 24 hours.
Preheat oven to 325 deg f. Sprinkle crumbs on bottom of a 9" springform pan.
In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips).

Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla.
Puree for 3 minutes. Spoon the cheese mixture over the crumbs.
Bake for 50 minutes or until edges are set. Turn off oven; open door slightly.

Leave cheese cake in oven for 1 hour or overnight until cold.
Garnish. Makes 16 servings.

Chocolate Cheesecake Recipe #3

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
1 ts Vanilla Extract
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth. Set aside.
In large bowl, combine cream cheese and sugar, beating untl creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture and vanilla, mix until blended.
Pour into prepared crust.
Bake at 325 degrees F. for 60 minutes. Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely. Chill 24 hours.
Decorate edge with whipped cream, if desired.

Chocolate Cheesecake Recipe #2

1/2 8 1/2-oz package chocolate wafers
1 tb Butter, softened
4 8-oz packages cream cheese, softened
1/2 c Sugar
2 tb Cornstarch
4 lg Eggs
1 tb Vanilla
3 1-oz squares semisweet chocolate, melted & cooled
1 8-oz container sour cream

Heat oven to 300 degrees F. Crush chocolate wafers in food processor or in plastic bag with rolling pin.

Add butter and process or knead into crumbs.
Pat into bottom of an oiled 9-inch spring-form pan.
Bake 10 minutes.
In the large bowl of an electric mixer, beat cream cheese until fluffy.
Stir together sugar and cornstarch.
Beat into cream cheese mixture.
Add eggs to mixture one at a time, beating after each addition.
Fold in vanilla, chocolate, and sour cream until uniformly combined.
Turn cheesecake mixture into hot, crumb-lined pan.
Carefully return to oven.
Bake until center of cake seems to be almost set when the pan is gently tapped-about 1 hour.
Turn off oven and allow cake to sit in oven 1 hour longer.
Remove pan from oven; cool to room temperature.
Cover without touching surface of cake.
Place in refrigerator overnight.

To serve, loosen cake from side of pan with a spatula.
Remove side of pan. Place cake on serving platter.
Decorate with whipped cream, if desired.

Chocolate Cheesecake Recipe

12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans

Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired
1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool.

In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese.

Stir in the chocolate mixture and fold in the pecans.

Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.)

Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.

Sprinkle the confectioners' sugar and the cocoa powder decoratively over the cheesecake.