Mocha Chip Cheesecake
Brownie Swirl Cheesecake
Tropical Cheesecake

for Ronnie Burns
Mocha Chip Cheesecake

Crust:

2 cups Chocolate Wafer Crumbs, about 32 wafers
1/2 cup Sugar
1/2 cup Melted Butter

Filling:

3 (8-oz.) pkgs. Cream Cheese, softened
1 cup Sugar
3 Tbsp. Flour
4 Eggs
1/3 cup Whipping Cream
1 Tbsp. Instant Coffee granules
1 tsp. Vanilla
1 cup minature semi-sweet Chocolate Chips, divided

In a bowl, combine crumbs and sugar; stir in butter. Press into bottom
and 2" up the sides of a 9" springform pan. Set aside. In a mixing bowl,
beat cream cheese and sugar until smooth. Add flour and beat well. Add
eggs, beating on low speed of mixer just until combined. In a small bowl,
combine cream and coffee; let stand 1 minute. Add to cream cheese mixture
with vanilla; just until mixed. By hand, stir in 3/4 cup chocolate chips.
Pour into crust. Sprinkle with remaining chocolate chips. Bake at 325
degrees for 50 to 55 minutes, or until center is almost set. Cool on wire
rack for 1 hour. Refrigerate overnight. Remove sides from pan. Let
stand 30 minutes at room temperature before slicing. Serves 12 to 14

Hints when baking cheese cakes: 1. Do not check cheesecake with knife,
may cause cheesecake to crack. 2. Don't open oven door often, drafts can
cause cheesecake to crack. 3. The center of cheesecake, about the size of
a walnut, should not be completely set and will jiggle slightly when
removed from oven. Retained heat will finish cooking cheesecake. 4.
Cool on rack 10 minutes. Run a sharp knife around inside edge of
springform pan, but do not remove sides of pan before refrigeration of
cake has taken place. In this case, for 24 hours.



Brownie Swirl Cheesecake

1 (8-oz.) pkg. brownie mix
2 (8-oz.) pkgs. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 Eggs
1 cup milk chocolate chips, melted
whipped cream and minature chocolate chips

Prepare brownie mix according to package directions. Spread into a
greased 9" springform pan. Bake at 350 degrees for 15 minutes. (will not
test done). Cool for 10 minutes Meanwhile, in a mixing bowl, combine
cream cheese, sugar and vanilla; mix well. Add eggs one at a time,
beating well after each addition. Pour over the brownie crust. Top
filling with melted chocolate chips, with knife swirl chocolate through
filling to achieve a marbled effect. Bake at 350 degrees for 35 to 40
minutes or until center is almost set. Run knife around edge of pan to
loosen; cool completely. Remove sides of pan when it has cooled
completely; refrigerate for at least 3 hours before serving. Garnish with
whipped cream and minature chocolate chips. Serves: 8 to 10




Tropical Cheesecake

Crust:
1-1/4 cups graham cracker crumbs
1/2 cup flaked coconut, toasted
1/2 cup nuts, toasted and finely chopped
2 Tbsp. brown sugar
1/4 cup butter, melted

Filling:
2 (8-oz.) pkgs. cream cheese (softened)
1 (14-oz.) can sweetened condensed milk
3 eggs
1/4 cup frozen orange juice concentrate, thawed
1 20-oz. can crushed pineapple, well-drained, reserving 1/2 cup juice
1 (8-oz.) container sour cream
2 Tbsp. sugar
1 tsp. cornstarch

Preheat oven to 300 degrees. Combine crumbs coconut, nuts, brown sugar
and butter until fine and crumbly. Press firmly into bottom and halfway
up sides of 9" springform pan. In large mixer bowl, beat cream cheese
until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add eggs and juice concentrate; mix well. Stir in 3/4 cup pineapple.
Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set;
spread top with sour cream you've added 1 Tbsp. sugar and 1/2 tsp. vanilla
to. Bake 5 minutes longer. Cool. Meanwhile, in small saucepan, combine
sugar and cornstarch; mix well. Gradually add reserved pineapple juice
then remaining pineapple. Over low heat, cook and stir until thickened.
Cool. Spread over cheesecake. Chill several hours before serving. To
serve; remove side of springform pan. Refrigerate Leftovers Serves: 10

Patty

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