3 Tbls. melted butter OR margarine
2 1/2 cup chocolate cookie crumbs
2 lbs. cream cheese – room temperature
1 cup granulated sugar
4 eggs – room temperature
1 tsp. all-purpose flour
1 cup sour cream – room temperature
1 tsp. vanilla extract
18 oz. tube refrigerated chocolate chip cookie dough – rolled into 1″ balls
1/4 cup chocolate chips
Combine butter and cookie crumbs; press evenly into the bottom of a greased 10″ springform pan; set aside.
Beat cream cheese with an electric mixer until light and fluffy.
Beat in sugar, then eggs, then flour.
Stir in sour cream and vanilla.
Pour 1/2 of the batter evenly into springform pan.
Gently stir cookie dough and chocolate chips into remaining batter; pour evenly into springform pan.
Bake in a 325 degree oven for 1 hour.
Turn off the oven, prop the door open several inches, and allow cake rest in oven for 30 minutes.
Refrigerate cheesecake until ready to serve.
2 1/2 cup grated fresh coconut
1 cup heavy whipping cream – scalded
2 1/2 cups all-purpose flour
1/3 cup cold real butter – sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup granulated sugar
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes – for garnish
Puree coconut and cream in a blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs. Press evenly into bottom of a greased 10″ springform pan. Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
Cream together cream cheese and 1 1/2 cups sugar. Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls. liqueur, lemon juice, and extracts. Pour mixture evenly over prepared crust.
Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes.
Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake. Bake in a 325 degree oven for 10 minutes. Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.
Sprinkle coconut flakes over top before serving.
1 c. chocolate or regular graham cracker crumbs
2 T. brown sugar
3 T. butter
12 oz cream cheese, room temperature
2/3 c. brown sugar
2 large eggs
1/3 c. creamy peanut butter
1 T all-purpose flour
1/2 tsp. vanilla
1/2 c. chocolate chips, melted (semisweet or milk chocolate)
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes.
Pour all but about 1/2 cup of the batter into the prepared pan.
Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan.
Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust.
Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crock pot.
Cover. Cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan.
Chill before serving, and store leftovers in the refrigerator.
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) Semi-Sweet Chocolate, melted, slightly cooled
1/2 cup blueberries
Heat oven to 325ºF.
Mix crumbs and butter; press onto bottom of 13×9-inch foil-lined pan. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.