Chocolate Cheese Cake Supreme Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Steps:

• Heat oven to 325°F.
• Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Mix together flour, butter and pecans until well combined; press into the bottom of a lightly greased 9x13 baking dish. Bake at 375 for 10 - 12 minutes, until golden. Remove from oven and let cool.
• Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over crust and chill for about 1 hour.
• Mix the pudding mixes and milk; beat until thick. Spread over cream cheese layer. Top with another layer of Cool Whip, and pecans if desired. Keep covered in refrigerator.

Steps:

• 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.

Steps:

• Crust~ Combine crumbs and sugar. Add butter ad press into bottom and sides of 9" spring form pan. Set aside. Filling~ Melt chips in double broiler. Add coffee, vanilla, and salt. Keep warm. Beat egg whites with 1/3 cup sugar to stiff peaks-set aside. Beat yolks with 1/3 cup sugar. Add cheese,and rum. Mix well. Add Chocolate mixture to cheese mixture. Mix well, then fold in egg whites. Pour into crust and bake at 350, one hour. Turn oven off and leave cake in the oven until cool. The top will be cracked. Serve with whipped cream. Rifrigerate, or freeze.

Steps:

• First, make crust.
• Preheat oven to 325F degrees.
• Combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan.
• Bake for 10 minutes; remove from oven and turn oven temperature up to 450F.
• Now, make filling.
• Combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed.
• Add eggs, one at a time, mixing well after each addition.
• At slow speed, blend in sour cream and vanilla; pour into crust.
• Bake for 10 minutes, then reduce oven temperature to 250F and bake for one hour more.
• Remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool.
• Chill; top servings with pie filling if desired.

Steps:

• Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.
• Bake at 325°F for 10 minutes.
• Combine cream cheese and sugar, 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.
• Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
• Pour chocolate batter over crust.
• Bate at 350°F for 30 minutes.
• Reduce oven temperature to 325°F.
• Spoon remaining batter over chocolate batter continue baking 30 minutes more.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.