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.