Chocolate Mint Cheesecake

Ingredients:
Crust:
22 crushed ®Oreo cookies
6 tbsp. melted Butter
Cheesecake
24 oz. Cream Cheese
3/4 cup Sugar
5 tsp. corn starch
3 eggs
1 egg yolk
1/3 cup green creme-de-menthe liqueur
1/3 cup white creme-de-cocoa
1-1/4 tsp. vanilla extract
3 chocolate mint sandwich cookies, coarsly crushed

Instructions:
Crust
In a small bowl, stir together crumbs and melted butter until well combined and wet.
Press the crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered
9-inch springform pan. Place the pan on a cookie sheet and place in the freeze r.

Cheesecake:
In a large mixing bowl, combine cream cheese, sugar, and cornstarch. Using an electric mixer,
beat until smooth but DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking. Add
the eggs and egg yolks one at a time, beating until incorpor ated after each. Stir in creme-de-menthe,
creme-de-coca, and vanilla extract. Stir in the crushed cookies. Pour the mixture into the crust.
Bake at 350 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 200 degrees F.
and bake for 70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven and
run a thin knife blade around the inside edge of the pan. Turn the oven off and put the cake back in for another
60 minutes. Allow to cool at room temperature and chill overnight.

Makes 12 to 18 slices


Blueberry Cheesecake

Ingredients:
Crust:
1 1/4 cup Graham Cracker Crumbs
3 tbsp sugar
1/4 cup melted butter
Cheesecake
24 oz. Cream Cheese
3/4 cup Sugar
5 tsp. corn starch
3 eggs
1 egg yolk
2/3 cup whipping cream
2 tsp. vanilla extract
1 tsp. finely shredded lemon peel
1 cup fresh blueberries

Instructions:
Crust
In a small bowl,stir together crumbs, and sugar. Add melted butter until well combined and wet. Press the crumb mixture
evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan. Place the pan on a cookie sheet and
place in the freezer.

Cheesecake
In a large mixing bowl, combine cream cheese, sugar, and cornstarch. Using an electric mixer, beat until smooth but DO NOT OVERBEAT
or you will get Grand-Canyon sized cracks during baking. Add the eggs and egg yolks one at a time, beating until incorpor ated after each.
Stir in whipping cream, vanilla and lemon peel. Fold in blueberries. Pour the mixture into the crust.
Bake at 350 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 225 degrees F. and bake for 75 minutes or until the center
no longer looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside edge of the pan. Turn the oven off and put the
cake back in for another 60 minutes. Allow to cool at room temperature and chill overnight.
Makes 12 to 18 slices


Banana Split Cheesecake

Ingredients:
Crust:
1-3/4 cup crushed chocolate wafers
3 tbsp. sugar
1/2 cup. Melted Butter
Cheesecake
24 oz. Cream Cheese
3/4 cup Sugar
5 tsp. corn starch
3 eggs
1 egg yolk
2/3 cup mashed bananas (2 small bananas)
2 tsp. vanilla extract
Topping
Fresh Pineapple Chunks
Fresh Strawberries (halved)
Pecan halves
Banana Slices
Fresh Mint Leaves
Chocolate ice-cream sauce (warmed)

Instructions:
Crust
In a small bowl, stir together cookie crumbs, sugar and melted butter until well combined and wet. Press the crumb mixture evenly into the bottom
and 2/3 the way up the sides of a buttered 9-inch springform pan. Place the pan on a cookie sheet and place in the freezer.

Cheesecake:
In a large mixing bowl, combine cream cheese, sugar, and cornstarch. Using an electric mixer, beat until smooth but DO NOT OVERBEAT or you will get
Grand-Canyon sized cracks during baking. Add the eggs and egg yolks one at a time, beating until incorpor ated after each. Stir in banana, schnapps, and
vanilla extract. Pour the mixture into the crust. Bake at 350 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 225 degrees F. and bake for 70 minutes or until the center no longer
looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside edge of the pan. Turn the oven off and put the cake back in for
another 60 minutes. Allow to cool at room temperature and chill overnight.

Topping:
Just before serving, make a mixture of the fruits, nuts and mint buy gently tossing in a bowl. Put this mixture over the cake and drizzle with warmed chocolate ice-cream topping.
Makes 12 to 18 slices


Amaretto Chocolate Cheesecake

Ingredients:
Crust:
22 Oreo cookies (crushed)
6 tbsp. unsalted melted butter
Cheesecake:
24 oz. cream cheese
2/3 cup sugar
1/4 cup sour cream (at room temperature)
5 tsps. cornstarch
3 eggs (at room temperature)
1 egg yolk (at room temperature)
1 tsp vanilla extract
4 tsps unsweetened cocoa powder
3 tbsp sugar
1/2 cup amaretto
1/3 cup almonds (toasted and chopped)
2 tsps almond extract
Topping
2 cups semi-sweet chocolate chips
1 tbsp butter
24 to 36 whole almonds
1/2 cup whipping cream
1 tbsp amaretto

Instructions:
Crust:
In a small bowl, stir together crumbs, and melted butter until well combined and wet. Press the crumb mixture evenly into the bottom and 2/3 the way up
the sides of a buttered 9-inch springform pan.

Cheesecake
In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth (but DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking).
Add the 2/3 cup sugar, sour cream and cornstarch and mix until smooth. Add the egg yolks on e at a time, beating until incorporated after each. Stir in vanilla.
Remove 3/4 cup of the batter and put it in a small bowl. To this mixture, stir in the cocoa powder and 3 tbsp sugar. Set this mixture aside. In the large bowl, stir in
the amaretto, chopped almonds and the almond extract.
Pour half of the almond mixture into the prepared pan, spoon the chocolate mixture over the almond mixture, pour the remaining almond mixture over the chocolate layer. Without
breaking or touching the crust, swirl a knife blade around in the mixture to m arble it. Bake at 425 degrees F. for 10 minutes. Without opening the oven door, reduce the heat to
225 degrees F. and bake for 1 hour or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside edg e of the pan. Turn
the oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill overnight.

Topping:
Melt chocolate and butter in double boiler over simmering water. Dip each almond in the chocolate mixture and arrange on a sheet of wax paper and chill until the chocolate hardens.
Whip the whipping cream with the amaretto until stiff peaks form. Pipe this mixture around the edges of the chilled cake and garnish with the chocolate dipped almonds. Chill until serving time.
Makes 10 to 12 slices


Irish Cream Cheesecake

Ingredients:
Crust:
22 crushed ®Oreo cookies
4 tbsp. Melted Butter
Cheesecake
24 oz. Cream Cheese
3/4 cup Sugar
2-1/2 tbsp. unsweetened cocoa powder
5 tsp. corn starch
4 eggs
1 egg yolk
3/4 cup Irish Cream liqueur
1 tsp. vanilla extract
2 tsp. instant coffee
2 tsp. very hot water

Instructions:
Crust
In a small bowl, stir together crushed Oreos and melted butter until well combined and wet. Press the crumb
mixture evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan. Place the
pan on a cookie sheet and place in the freezer.

Cheesecake:
In a large mixing bowl, combine cream cheese, sugar, cocoa powder, and cornstarch. Using an electric mixer,
beat until smooth but DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking. Add the eggs
and egg yolks one at a time, beating until incorporated after each. Beat in Irish Cream and vanilla extract.
In a separate bowl, combine the coffee powder and hot water until dissolved. Add the coffee mixture to the
cream cheese mixture and stir well. Pour the cream cheese mixture into t he crust.
Bake at 350 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 200 degrees F. and
bake for 70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin
knife blade around the inside edge of the pan. Turn the oven off and put the cake back in for another 30 minutes.
Allow to cool at room temperature and chill overnight.
Makes 12 to 18 slices


Mocha Cheesecake
Ingredients:
Crust:
1 1/4 cup crushed ®Vanilla wafers
2 tbsp unsweetened cocoa powder
1 tsp. instant coffee
4 tbsp. melted Butter
Cheesecake
24 oz. Cream Cheese
1/3 cup Sugar
5 tsp. corn starch
3 eggs
1 egg yolk
2/3 cup whipping cream
1/3 cup hot water
1 tsp. instant coffee
2 tsp. vanilla extract
1 cup semisweet chocolate, melted
Topping
1/2 cup semisweet chocolate, melted
1 tbsp. shortening
1 tsp. instant coffee

Instructions:
Crust
In a small bowl,stir together crumbs, cocoa and coffee. Add melted butter until well combined and wet.

pan. Place the pan on a cookie sheet and place in the freeze r.

Cheesecake:
In a large mixing bowl, combine cream cheese, sugar, and cornstarch. Using an electric mixer, beat until
smooth but DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking. Add the eggs and egg yolks
one at a time, beating until incorpor ated after each. Stir in whipping cream. Stir in hot water and coffee.
Add vanilla and melted chocolate. Pour the mixture into the crust.
Bake at 350 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 200 degrees F. and bake
for 70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin
knife blade around the inside edge of the pan. Turn the oven off and put the cake back in for another 60 minutes.
Allow to cool at room temperature and chill overnight.
Topping Melt chocolate and shortening over low heat, stirring constantly. Stir in coffee until dissolved. Spread
evenly over top of chilled cake.
Makes 12 to 18 slices


"Turtle" Cheesecake

Ingredients:
Crust:
22 crushed ®Oreo cookies
6 tbsp. chopped pecans
6 tbsp. Melted Butter
Cheesecake
24 oz. Cream Cheese
2/3 cup Dark Brown Sugar
1/3 cup dark corn syrup
5 tsp. corn starch
3 eggs
1 egg yolk
1 1/4 tsp. Vanilla Extract
5 tsp. unsweetened Cocoa Powder
2-1/2 tsp. Dark Brown Sugar
1/2 cup praline-flavored liqeur
1/4 cup chopped pecans
Topping
1/2 cup milk chocolate chips
4 tbsp sour cream
pecan halves
6 vanilla caramels

Instructions:
Crust
In a small bowl, stir together crushed Oreos, chopped pecans and melted butter until well combined and wet.
Press the crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform
pan. Place the pan on a cookie sheet and place in the freezer.

Cheesecake:
In a large mixing bowl, combine cream cheese, 2/3 cup brown sugar, corn syrup, and cornstarch. Using an electric
mixer, beat until smooth but DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking. Add the eggs
and egg yolks one at a ti me, beating until incorporated after each. Beat in vanilla extract.
Take out 2/3 cup of the mixture and put into a separate small bowl. To this bowl, stirn in the cocoa powder and 2 1/2 tbsp.
brown sugar. Set this aside. To the remaining cheese mixture, stir in the liqueur and the chopped pecans.
Pour half of the pecan mixture into the pan. Spoon half of the cocoa mixture over the pecan mixture. Pour the remaining pecan
mixture over the cocoa layer. Finally spoon on the remaining pecan mixture. Without breaking or scraping the crust, swirl a
knife blade through the batter to create a marbled effect.
Bake at 325 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 225 degrees F. and bake for 70 minutes
or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside
edge of the pan. Turn the oven off and put the cake back in for another 60 minutes. Allow to cool at room temperature and chill overnight.

Topping:
In a small saucepan, melt chocolate over low heat. Stir in 3 tablespoons of the sour cream and spread over the cooled cheesecake. Arrange
the pecan halves over the chocolate layer. In the top of a double boiler, melt the caramels and stir in the remain ing tablespoon of sour cream.
Drizzle this over the pecans and the chocolate and chill till serving time.
Makes 12 to 18 slices


White Chocolate Cheesecake

Ingredients:
Crust:
1 3/4 cups Graham Cracker Crumbs
6 tbsp. Unsalted Melted Butter
1 tbsp. sugar
Cheesecake
10 oz. White Chocolate, broken up
1/2 cup whipping cream (at room temperature)
16 oz. Cream Cheese (at room temperature)
4 eggs, separated (at room temperature)
4 tsps. vanilla extract
dash of salt
Topping
6 oz. White Chocolate, broken up
1/4 cup whipping cream (at room temperature)
2 tbsp. light creme-de-cacao

Instructions:
Crust
In a small bowl, stir together crumbs, melted butter and sugar until well combined and wet.
Press the crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered
9-inch springform pan.

Cheesecake:
Melt Chocolate in top of a double boiler over hot, NOT BOILING, water. Slowly stir in the
cream, and stir until smooth. Remove from heat and cool slightly.
In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth but
DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking. Add the egg yolks
one at a time, beating until incorporated after each. Add white chocolate mixture, vanilla
and salt. Beat at medium speed for about 2 minutes.
Beat eggwhites in another bowl at slow speed until frothy, then increase speed and whip until
the soft peak stage. Fold the whites into the cheese mixture. Bake at 350 degrees F. for 15
minutes. Without opening the oven door, reduce the heat to 200 degrees F. and bake for
70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven
and run a thin knife blade around the inside edge of the pan. Turn the oven off and put the
cake back in for another 30 minutes. Allow to cool at room temperature and chill overnight.

Topping:
Melt chocolate in double boiler over simmering water. Slowly stir in cream, stirring until
mixture is smooth. Stir in creme-de-cacao. Pour topping over cool cake. Cover with plastic
wrap and chill over night.
Serving
IMPORTANT: this cheesecake should be served at room temperature!
Makes 10 to 12 slices
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