Chocolate Turtle Cheesecake

2 c Vanilla Wafer Crumbs
6 TB Margarine, Melted
14 oz Caramels (1 bag)
5 oz (1 can) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 tsps Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
Chocolate chips should be melted.

1. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
2. Bake at 350 degrees F., 10 minutes.
3. In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
4. Pour over crust. Top with pecans.
5. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Blend in chocolate, pour over pecans.
8. Bake at 350 degrees F., 40 minutes.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

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Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 tsps Cinnamon
3 TB Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 tsps Vanilla
1/2 c Semi-sweet Choc. Chips Melted
2 TB Orange Flavored Liqueur
1/2 tsps Grated Orange Peel

1. Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan.
2. Bake at 325 degrees F., 10 minutes.
3. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in sour cream and vanilla.
6. Blend chocolate into 3 cups batter;
7. Blend liqueur and pour into remaining batter.
8. Pour chocolate batter over crust.
9. Bate at 350 degrees F., 30 minutes.
10. Reduce oven temperature to 325 degrees F.
11. Spoon remaining batter over chocolate batter continue baking 30 minutes more.
12. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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Cocoa-Nut Meringue Cheesecake

7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 TB Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 TB Cocoa
2 TB Water
1 tsps Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jar) Marshmallow Creme
1/2 c Chopped Pecans
*Coconut should be flaked and toasted.

1. Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring form pan.
2. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
3. Blend in egg yolks, pour over crust.
4. Bake at 350 degrees F., 30 minutes.
5. Loosen cake from rim of pan, cool before removing rim of pan.
6. Beat egg whites and salt until foamy, gradually add marshmallow crème, beating until stiff peaks form.
7. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
8. Carefully spread marshmallow crème mixture over top of cheesecake to seal.
9. Bake at 350 degrees F., 15 minutes. Cool.

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