Walnut Crust:
4 cups ground walnuts
6 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter (melted)

Apple Cheesecake Batter:
11/2 cups cream cheese
1/2 cup mascarpone cheese
1/2 cup applesauce
3/4 cup sugar
1/2 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
3 large eggs
3 large egg yolks

White Chocolate Glaze:
Fourteen 1-ounce squares white chocolate
1 cup heavy cream

Cinnamon Glazed Walnut Garnish:
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
3 tablespoon water
1 3/4 cups walnut halves

To make the Walnut Crust:
Combine walnuts, sugar, cinnamon and butter in a mixing bowl and stir until well blended. Press the mixture in an even layer on the bottom and sides of a 9-inch springform pan. Set the pan aside.

To make the Apple Cheesecake Batter:
In a mixer, beat the cream cheese, mascarpone cheese and applesauce together on low speed until well blended. In a small bowl stir the sugar and ground spices until well blended. Add the spiced sugar to the cream-cheese mixture. Scrape the bowl down after the addition and continue to beat on low speed until the spiced sugar is incorporated. Whisk the eggs and egg yolks together to blend them, then add the eggs to the batter. Scrape the bowl down once more and continue beating until the eggs are absorbed and the batter is well blended.

Preheat oven to 325° F. Place a shallow pan of water on the bottom shelf of the oven. Pour the cheesecake batter into the walnut crust in the 9-inch springform pan. Place on the middle shelf of the oven. Bake the cheesecake for 40 minutes, or until it is set. Remove the cheesecake from the oven and allow it to come to room temperature. Loosen sides of springform pan and slip off
the ring.

To make the White Chocolate Glaze:
Chop the white chocolate finely and place it in a mixing bowl. Bring the cream to a rolling boil and pour it over the chopped chocolate. Stir the mixture until the chocolate has melted. Pour the glaze over the cheesecake to coat it evenly, then place the cheesecake in the refrigerator until the glaze has set, 1 to 2 hours.

To make the Cinnamon Glazed Walnut Garnish:
Combine the sugars, cinnamon and water in a skillet over high heat and stir to blend the mixture well. Bring the syrup to a boil, add the walnut halves and stir the walnuts in the syrup until the skillet is dry and the walnuts are well coated. Remove the walnuts to a piece of kitchen parchment and let them cool. Garnish the cheesecake with the glazed walnuts and serve.

Yield: Makes one 9-inch cheesecake

2 T. butter

1/2 C. brown sugar

4 large tart apples, peeled, cored, and sliced

21 soft caramels, unwrapped

1/4 C. half and half

1 8 oz. package of cream cheese at room temperature

1/2 C. brown sugar

1/2 t. cinnamon

1/4 t. nutmeg

2 t. vanilla extract

1 egg

favorite pastry or rich graham cracker crust

3/4 C. pecans

melted caramel

In a large skillet, or saucepan, melt butter and 1/2 C. brown sugar; stirring constantly.

Add apples and cook-stir for 12 - 15 minutes or until apples are tender. Set aside.

Melt caramels with half and half until mixture is smooth, stirring frequently. Keep over very low heat until you are ready to use.

Beat cream cheese and 1/2 C. brown sugar until light and fluffy. Add spices, vanilla, and egg and beat until well mixed. Fold half of caramel mixture into cream cheese mixture, and the other half of caramel mixture into the apples. Mix Well.

Spoon apple mixture into pie crust. Top with 1/2 C. pecans. Top with caramel cream cheese mixture.

Bake at 375° F. for 35-45 minutes until deep golden brown or until pie is set. Cool completely. Refrigerate several hours. Carefully melt caramel. Sprinkle remaining 1/4 cup pecans on top of cake. Drizzle caramel over the whole pie decoratively.

Crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Filling:
1 1/2 C. solid pack pumpkin
3 large eggs
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 C. firmly packed light brown sugar
24 oz. cream cheese, cut into bits and softened
1/2 C. granulated sugar
2 T. heavy cream
1 T. cornstarch
1 tsp. vanilla extract
1 T. bourbon liqueur or bourbon if desired

In a bowl whisk together pumpkin, egg, cinnamon, nutmeg, ginger, salt and brown sugar.

In a large bowl with an electric mixer cream together cream cheese and granulated sugar. Beat in cream, cornstarch, vanilla extract, bourbon liqueur and pumpkin mixture; beat until smooth. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350° F. oven for 50 to 55 minutes, or until the center is just set. Let cheesecake cool in the pan on a rack for 5 minutes.

Topping:
2 C. sour cream
2 T. granulated sugar
1 T. bourbon liqueur or bourbon, or to taste
16 pecan halves (for garnish)

In a bowl whisk together sour cream, sugar and bourbon liqueur. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Crust:

6 whole graham crackers (about 3 ounces)

1 cup walnuts, toasted

3 tablespoons butter, melted

2 teaspoons grated lemon peel

Filling:

2 8-ounce packages cream cheese, room temperature

1/2 cup sugar

1/2 cup frozen lemonade concentrate, thawed

2 teaspoons grated lemon peel

3/4 cup sour cream

2 large eggs

Topping:

1 cup sour cream, room temperature

1 11 1/4-ounce jar lemon curd, purchased or make your own (see recipe)

2/3 cup chilled whipping cream

2 1/4-inch-thick lemon slices, each cut into 4 wedges

8 small mint sprigs

Prepare the dessert 24 hours ahead, to give it time to cool overnight in the refrigerator.

For crust: Position rack in center of oven and preheat to 350° F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are
moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.

For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack, cool 5 minutes.

Meanwhile, for topping: Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered in the refrigerator overnight.

Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.

Lemon Curd

Makes about 2 1/2 cups

4 lemons

4 whole eggs

7 ounces butter

1 1/3 cups sugar

Grate zest (peel) of all lemons, then squeeze them. Place zest, juice and remaining ingredients in a heavy 2-quart pot. Bring to a full boil slowly, whisking so that eggs do not cook on the bottom. Remove from heat and strain into a bowl. Cool and refrigerate. Sauce will keep for at least 2 weeks in the refrigerator or indefinitely in the freezer.

12 servings.

1/2 C. butter or margarine
2 T. Kahlua
2 C. shortbread cookie crumbs
1 C. blackberries
1 to 2 T. sugar
2 to 3 T. Minute tapioca
16 oz. cream cheese, softened
1 C. sugar
3 eggs
1 C. sour cream
1/2 C. whipping cream
1/4 C. Kahlua
3 T. vodka
1/2 C. blackberry jelly
1 T. vodka
1 C.  whipped topping
3 T. Kahlua

Preheat oven to 350° F.

Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch springform pan.

Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca.

Combine cream cheese and 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour over blackberries.

Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set.

Chill for several hours to overnight. Remove side of pan.

Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1 tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set.

Garnish with mixture of whipped topping and 3 tablespoons Kahlua.

Yield: 16 servings.

Walnut Crust:
4 cups ground walnuts
6 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter (melted)

Apple Cheesecake Batter:
11/2 cups cream cheese
1/2 cup mascarpone cheese
1/2 cup applesauce
3/4 cup sugar
1/2 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
3 large eggs
3 large egg yolks

White Chocolate Glaze:
Fourteen 1-ounce squares white chocolate
1 cup heavy cream

Cinnamon Glazed Walnut Garnish:
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
3 tablespoon water
13/4 cups walnut halves

To make the Walnut Crust:
Combine walnuts, sugar, cinnamon and butter in a mixing bowl and stir until well blended. Press the mixture in an even layer on the bottom and sides of a 9-inch springform pan. Set the pan aside.

To make the Apple Cheesecake Batter:
In a mixer, beat the cream cheese, mascarpone cheese and applesauce together on low speed until well blended. In a small bowl stir the sugar and ground spices until well blended. Add the spiced sugar to the cream-cheese mixture. Scrape the bowl down after the addition and continue to beat on low speed until the spiced sugar is incorporated. Whisk the eggs and egg yolks together to blend them, then add the eggs to the batter. Scrape the bowl down once more and continue beating until the eggs are absorbed and the batter is well blended.

Preheat oven to 325° F. Place a shallow pan of water on the bottom shelf of the oven. Pour the cheesecake batter into the walnut crust in the 9-inch springform pan. Place on the middle shelf of the oven. Bake the cheesecake for 40 minutes, or until it is set. Remove the cheesecake from the oven and allow it to come to room temperature. Loosen sides of springform pan and slip off
the ring.

To make the White Chocolate Glaze:
Chop the white chocolate finely and place it in a mixing bowl. Bring the cream to a rolling boil and pour it over the chopped chocolate. Stir the mixture until the chocolate has melted. Pour the glaze over the cheesecake to coat it evenly, then place the cheesecake in the refrigerator until the glaze has set, 1 to 2 hours.

To make the Cinnamon Glazed Walnut Garnish:
Combine the sugars, cinnamon and water in a skillet over high heat and stir to blend the mixture well. Bring the syrup to a boil, add the walnut halves and stir the walnuts in the syrup until the skillet is dry and the walnuts are well coated. Remove the walnuts to a piece of kitchen parchment and let them cool. Garnish the cheesecake with the glazed walnuts and serve.

Yield: Makes one 9-inch cheesecake

Raspberry Sauce:

1 package (10 oz.) frozen raspberries, thawed and
drained (reserve juice)
1/4 cup sugar
2 tablespoons cornstarch

Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar and cornstarch in saucepan, stir in juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Strain. Cool completely in refrigerator.

Cheesecake:

1 cup all-purpose flour
1/4 cup sugar
1/3 butter or margarine, softened
1 egg yolk
1 cup semisweet chocolate chips
3 tablespoons whipping cream
5 packages (8 oz. each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup whipping cream
5 eggs
2 egg yolks
1/3 cup semisweet chocolate, finely chopped

Move oven rack to lowest position of oven. Heat oven to 400° F.

Lightly grease a springform pan, 9 x 3 inches.

Mix 1 cup flour, 1/4 cup sugar, margarine or butter, and 1 egg yolk. Work with hands until blended. If dough is crumbly, sprinkle with 2 to 3 teaspoons water. Press 1/2 mixture evenly on bottom of pan. Place pan on cookie sheet. Bake until golden, 8 to 10 minutes. Cool.

Assemble bottom and side of pan, secure side. Press remaining mixture 2-1/2 inches up side of pan. Cut an 11-inch circle of heavy duty aluminum foil. Place pan on foil circle, press foil up side to prevent dripping in oven during baking.

Heat 1 cup chocolate chips and 3 tablespoons whipping cream until chips are melted; cool slightly. Spread over bottom and up side of crust.

Increase oven temperature to 475° F.

Beat cream cheese, 1-3/4 cup sugar, 3 tablespoons flour, the salt, 1/4 cup whipping cream and 2 eggs in large bowl until smooth. Continue beating, adding remaining eggs and the egg yolks, 1 at a time, until blended. Stir in finely chopped semi-sweet chocolate.

Pour 1/2 of the batter carefully into crust. Reserve 1/2 cup Raspberry Sauce; spread 1/2 of the remaining Raspberry Sauce by spoonfuls onto batter. Swirl through the batter with metal spatula; repeat. Bake cheesecake 20 minutes at 475° F.

After 20 minutes, reduce oven temperature to 300° F. Bake cheesecake 1 hour (if cheesecake browns too quickly, cover with aluminum foil during last 15 minutes of baking).

Turn off oven, leave cheesecake in oven 15 minutes. After 15 minutes are up, remove cheesecake from oven. Spread reserved Raspberry Sauce over top of cheesecake, cool slightly.

Refrigerate at least 12 hours, but no longer than 24 hours. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Remove side of springform pan.

Serves 16.

1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon apple-pie spice
1 16-ounce can or jar (1-2/3 cups) applesauce
2 tablespoons lemon juice
5 eggs
1/2 cup sugar
1/2 cup whipping cream
1 tablespoon butter
1/3 cup coarsely chopped pecans

For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375° F. oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.

Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.

Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375° F. oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at least 4 or up to 24 hours.

For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 minutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce.

Makes 12 to 16 servings.

Source: Better Homes and Gardens

Crust
1 10-ounce package shortbread cookies (such as Lorna Doone)
5 tablespoons unsalted butter, melted

Filling
10 ounces frozen unsweetened strawberries (about 2 3/4 cups), thawed, juices reserved
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping
1/3 cup strawberry or currant jelly
3 1-pint baskets fresh strawberries, hulled, halved lengthwise

For crust:
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.

For filling:
Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.

Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For topping:
Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

Makes 12 servings.

Crust
1 10-ounce package shortbread cookies (such as Lorna Doone)
5 tablespoons unsalted butter, melted

Filling
10 ounces frozen unsweetened strawberries (about 2 3/4 cups), thawed, juices reserved
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping
1/3 cup strawberry or currant jelly
3 1-pint baskets fresh strawberries, hulled, halved lengthwise

For crust:
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.

For filling:
Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.

Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For topping:
Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

Makes 12 servings.

1 1/2 C. graham cracker crumbs
1/3 C. sugar
1/3 C. butter, melted
1/2 C. finely chopped pecans
24 oz. cream cheese, softened
1 1/2 C. sugar
3 eggs
16 oz. sour cream
1/2 tsp. butter flavor
1/3 C. Amaretto
2 cans sliced peaches

Combine cracker crumbs, 1/3 cup sugar, butter and pecans, mixing well. Press firmly on bottom of a 9-inch springform pan.

Beat cream cheese with electric mixer until fluffy. Add sugar mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream, Amaretto and butter flavoring. Mix well. Pour into pan and bake at 425° F. for 10 minutes. Reduce temperature to 300° F. and bake for 1 hour.

Turn oven off. Let sit in oven 1 hour.

Put cheesecake in refrigerator. Marinate peach slices in Amaretto overnight. Before serving, arrange peach slices on cheese cake and spoon Amaretto over slices.

Chambord Cheesecake

1 cup chocolate wafer or graham cracker

2 tablespoons sugar

3 tablespoons melted butter or margarine

19 ounces cream cheese, softened

1 cup sugar

1/4 teaspoon vanilla

3 eggs

1/2 cup seedless raspberry jam

2 to 4 tablespoons raspberry liqueur

Heat oven to 350° F.

Mix crumbs, 2 tablespoons sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool.

Heat oven to 300° F.

Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add vanilla, jam and 1. Beat in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm, about l hour.

Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.

Hungarian Cheesecake

Crust:
1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder
4 tablespoons sweet butter, no margarine
2 large egg yolks; large, lightly beaten
1/8 teaspoon salt
1 tablespoon lemon juice
3 to 4 tablespoons cold water

Cheesecake:
2 cups cottage cheese
4 each eggs, large
1/4 cup sugar, granulated
1 teaspoon lemon rind, grated
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4 inch. Cut the dough to fit the greased bottom of a 9 inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. Cheesecake: Preheat the oven to 450F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450F then reduce the oven to 350F and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled.

Ambrosia Cheesecake

1 1/2 cups flaked coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/4 cup all purpose flour
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 ounces crushed pineapple, drained
sliced assorted fruits: bananas, seedless green and red grapes, kiwi fruit, canned Mandarin orange slices, strawberries, etc.
2 teaspoons shortening, melted
1/4 cup semisweet chocolate pieces, melted
1/4 cup white chocolate pieces, melted

Day before serving: Preheat oven to 350° F.

In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9 inch springform pan. Bake until golden, about 15 minutes. Cool.

In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust.

Bake 1 hour and 10 minutes or until set. Cool in pan on wire rack; refrigerate overnight.

Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit

Aloha Cheesecake

1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons milk
2 each large eggs
1/2 cup macadamia nuts, toasted
8 1/2 ounces crushed pineapple, drained
1 each medium kiwi peeled, sliced

Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350° F. for 10 minutes.

Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust.

Bake at 350° F. for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Before serving, top with fruit.