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Last of the month recipes, Part 2

Chocolate Cappuccino Cheesecake

1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.





Chocolate Decadence Cheesecake

8 ounces Bittersweet or semi-sweet Chocolate
1 pound Cream cheese
3/4 cup Sugar
4 Eggs
1 teaspoon Vanilla extract
1 1/2 cups Sour cream

WHIPPED CREAM TOPPING
1/2 cup Heavy Cream
1 tablespoon Sugar
1/4 cup Sour cream
1 tablespoon Kahlua
Chocolate curls for garnish

Place chocolate in the top of a double boiler and melt over hot water, or
place in a microwaveable bowl and microwave on medium for 2 to 3 minutes or
until melted. Let cool. In a mixer, place the cheese and sugar and mix until
blended. Add eggs and vanilla and mix until smooth. Blend in chocolate and
sour cream. Pour into a greased 9-inch springform pan. Bake in the middle of
a preheated 300F oven for 35 minutes or until the outer edge is set and the
inner centre is still glossy. Turn off the oven, leave the door ajar, and
let cool in the oven for 1 hour longer. Chill. When completely cooled, and
ready to serve, remove pan sides.

Prepare whipped cream topping; in a small bowl, whip cream until stiff peaks
form and beat in sugar, sour cream and liquer. Spoon in a ring around top of
cheesecake and sprinkle with chocolate curls.





Dark Chocolate Cheesecake**

5 ounces chocolate unsweetened
3 packages cream cheese softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream dairy
Vanilla Cookie Crust

Melt chocolate over hot, not boiling, water; cool.
Preheat oven.
Beat cream cheese, sugar, eggs and vanilla in a large bowl.
Stir in cooled melted chocolate and sour cream until blended.
Pour into prepared pan.
Bake in preheated very slow oven for 1 hour and 45 minutes.
Turn off heat; let cake cool in oven with door ajar.
Remove from oven to wire rack; cool to room temperature; refrigerate.
Garnish with whipped cream and chocolate curls, if you wish.





Peanut Butter Cheesecake

Ingredients:
9 inch graham cracker crust
1/4 cup smooth peanut butter
3 - 8 oz pkg cream cheese, softened
1 cup sour cream
1/2 cup Sue Bee Honey
2 tsp vanilla
1/4 cup chocolate syrup
1 cup fudge topping
1/2 cup sugar
4 single (or 2 double) Reese's Peanut Butter Cup candy bars crushed

Spread peanut butter over bottom of graham cracker crust. Preheat oven to
350 degrees. Beat together cream cheese, sour cream, honey, sugar and vanilla
Until smooth. Remove 1 cup of mixture and mix with chocolate syrup. Pour
Remaining cream cheese mixture into crust. Spread chocolate mixture over top and
Swirl through with a knife. Bake for 60 to 70 minutes or until center is firm.
Remove from oven and cool completely. Soften fudge topping in microwave and
Spread over baked cheesecake. Sprinkle with crushed candy bar. Refrigerate
Until ready to serve. Slice into 12 wedges.