Chocolate Cheesecake

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 Mousse

32 oz Carton plain nonfat yogurt
7 tb Sugar -or- 10 Packets sweet and low
2 tb Cornstarch
1/3 c Unsweetened cocoa
1/4 -(up to) 1/2 ts Mint extract
1/2 ts Rum extract
4 Egg whites
1/4 ts Cream of tartar
1 -(up to) 1 1/2 c Oatmeal

In seperate clean and dry bowl whip egg whites(make sure no yolks are present) with cream of tartar util thye form stiff peaks. Take 1/3 of white and mix into yogurt mixture. Carefully fold yogurt mixture into remaining egg whites.

Line pie pan with oatmeal, and gently pour mixture in.

Bake 25-30 minutes in a 325 degrees F oven.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake Pie

1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Chocolate Cheesecake with Chocolate Wafer Crust

Chocolate Wafer Crust

1 pk Chocolate wafers (8 1/2-oz)
2 tb Unsalted butter; melted

Filling:

1 tb Butter or margarine
3 oz Unsweetened chocolate
9 oz Semisweet chocolate
4 pk Cream cheese (3-oz) softened
2 tb Vanilla
1 c Whipping cream
6 Eggs
1/2 c Sugar (up to double amount)
Whipped cream (optional)

To make crust, crush wafers. Add melted butter to make crumbly dough. Press into bottom of 9-inch springform pan. Set aside.

To make filling, melt butter in top of double boiler over hot water. Add chocolates and heat until melted, stirring until smooth. Beat cheese until creamy. Add vanilla and whipping cream. Stir in chocolate mixture. Beat eggs with sugar and slowly beat into chocolate mixture. Turn into crust and bake at 350 degrees F 40 to 45 minutes, or until cake puffs slightly in center. Cool, then chill thoroughly before unmolding. Serve with whipped cream, if desired.

Chocolate Cherry Cheesecake

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
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
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, cherry liqueur, 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. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

Chocolate Chip Cheesecake

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.

Chocolate Chip Cheesecake

1 1/2 c Chocolate cookie crumbs
1/3 c Sugar
1/3 c Butter or margarine; melted
3 pk (8oz) cream cheese; softened
1 cn (14oz) Eagle sweetened condensed milk
3 Eggs
2 ts Vanilla extract
1 c Miniature chocolate chips
1 ts Flour

Preheat oven to 300øF. Combine crumbs, sugar and butter; press firmly on botton of 9-inch spring pan. In large bowl, beat cheese until fluffy. Gradually beat in Eagle sweetened condensed milk until smooth. Add eggs and vanilla; mix well.

In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkly remaining 1/2 cup chips evenly over top. Bake 55 minutes or until center springs back when lightly touched.

Turn oven off; allow cheesecake to cool in oven with door slightly open. Chill. Refrigerate leftovers.

Chocolate Chip Cheesecake Supreme

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.

Chocolate Chip Cookie Dough Cheesecake

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

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.

Chocolate Chip Cookie Dough Cheesecake

2 tb Margarine
2 1/2 c Chocolate cookie crumbs
2 lb Cream cheese; soft
1 c Sugar
4 Eggs
1 ts All-purpose flour
1 ts Vanilla
1 c Sour cream
1 lb Refrigerated chocolate chip cookie dough
2 oz Chocolate chips

Toppings:

1 pt Heavy whipping cream; whip
Chocolate chips
Chopped walnuts

Preheat oven to 325 degrees F. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

Chocolate Chocolate Chip Cheesecake

1 1/2 c Oreo cookie crumbs
6 tb Melted butter or margarine
2 tb Sugar
16 oz Cream cheese; softened
1/2 c Sugar
1 ts Vanilla or rum extract
3/4 c Semi sweet chocolate chips - melted
2 Eggs
1/3 Mini chocolate chips

Make crust from crumbs, butter and sugar and press firmly in springform pan. Beat cheese till smooth. Add sugar and flavoring. Stir well. Add melted chocolate chips. Stir gently. Add eggs one at a time till well mixed, but not over beaten. Stir in most of the mini morsels. Pour in pan. Sprinkle remaining morsels on top. Bake 350° for 40 to 50 minutes.

Chocolate Double Chocolate Cheesecake

Crust:

1 c Crushed chocolate wafers
3 tb Butter; melted
Filling

1 1/2 lb Cream cheese; softened
3/4 c Sugar
3 Eggs
1 ts Vanilla
3 Sq white chocolate; melted
3 Sq semi-sweet choc.; melted
2 tb Raspberry or orange liquer; (optional)

Glaze:

8 Sq semi-sweet chocolate
1/4 c Butter
2 ts Vegetable oil

Crust: Combine crumbs and butter; press onto bottom of a 9-in. springform pan. Bake at 350 degrees F for 10 min.

Filling:

In a food processor blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl. Stir melted white chocolate and liquer into this portion. To remaining batter, blend in melted dark chocolate. Pour dark batter into crumb lined pan; spread evenly. Bake at 425 degrees F for 10 min; reduce heat to 250 degrees F and bake for 30-35 min. longer or until centre of cake is just barely firm. Remove from oven and run knif around sides; let cool completely before removing sides.

Glaze:

: Melt chocolate with oil and butter over hot water stirring until smooth Place cake on rack over waxed paper. Pour glaze over entire cake. Bang rack several times to smooth. Draw lines along surface of glaze-spoon.

Chocolate Glazed Bailey's Irish Cream Cheesecake

Crust

6 Whole graham crackers
1/4 c Unsalted butter (melted)

Filling

24 oz Cream cheese, room temp.
7 tb Sugar
1 tb All purpose flour
2 lg Eggs
1/4 c Plus 2 tb Sour cream
1/4 c Plus 2 tb Baileys cream
1 ts Vanilla extract

Glaze

1/2 c Whipping cream
9 oz Semisweet chocolate chopped

For crust: Preheat oven to 350 F. finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom.(not sides of 9 inch-diameter spring form pan. Bake crust until golden brown. about 8 minutes. Transfer crust to rack. Maintain oven temp. Filling Using electric mixer, beat cream cheese, sugar in large bowl till smooth. Beat in flour. Add eggs 1 at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust. cake will not fill pan Bake 10 minutes. Reduce oven temp. 250 F. Bake cheesecake till set about 40 minutes longer. Cool cake pan on rack 10 minutes. Run sharp knife around pan sides to loosen. Cool. Chill overnight. Glaze. Bring cream to simmer in heavy med. saucepan Reduce heat to low. Add chopped chocolate, and stir till melted and smooth. Cool glaze to lukewarm.. Release sides from cheesecake place on rack over baking sheet. pour glaze over cheesecake spread with spatula to cover top allow excess to drip on sheet. Refrigerate to allow glaze to set.