INGREDIENTS:
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)

INSTRUCTIONS:
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan.
Bake at 350 degrees 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 mint chocolate and vanilla.
Pour over crust.
Bake at 350 degrees for 50 minutes.
Loosen cake from rim of pan.
Cool before removing rim of pan.
Chill.
Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal.
Bake at 450 degrees for 3 to 4 minutes or until lightly browned.

INGREDIENTS:
12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans
Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired
1 Chocolate graham wafer pie crust

INSTRUCTIONS:
In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool.
In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese.
Stir in the chocolate mixture and fold in the pecans.
Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree oven for 2 hours, or until it is just set. (The cake will fall in the middle.)
Let the cheesecake cool in the pan on a rack.
Chill it, covered loosely, overnight, and remove the side of the pan.
Sprinkle the confectioners' sugar and the cocoa powder decoratively over the cheesecake.

INGREDIENTS:
2 pk 8 oz cream cheese
1/2 c Sugar
1/4 ts Vanilla
2 Eggs
1 9oz graham cracker crust
1 can Blueberry pie filling

INSTRUCTIONS:
Mix cream cheese, sugar, vanilla until smooth and creamy.
Add eggs and mix well.
Pour into pie crust.
Spoon 1/4 to 1/3 of pie filling on to top.
Gently swirl with toothpick.
Bake at 350 degrees for 40 minutes or until center is set.
Cool to room temperature and then refrigerate.
Serve topped with remaining pie filling.

INGREDIENTS:
1 c Chocolate wafer crumbs
1/4 c Margarine, melted
16 oz Cream cheese softened
1/2 c Sugar
1/2 c Mashed ripe bananas
2 lg Eggs
1/4 c Chopped walnuts
1/3 c Milk chocolate chips
1 tb Margarine
2 tb Water

INSTRUCTIONS:
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Stir in walnuts, pour over crust.
Bake at 350 degrees for 40 minutes.
Loosen cake from rim.
Cool before removing rim pf pan.
Melt chocolate pieces and margarine with water over low heat, stirring until smooth.
Drizzle over cheesecake.
Chill.

INGREDIENTS:
1 Egg, seperated
1/2 c Skim milk
1 pk Gelatin (envelope)
1/8 ts Salt
1 tb Equal (no substitute)
1 1/2 c Cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb lite whipped cream

INSTRUCTIONS:
Take cottage cheese and cream in blender until very SMOOTH.
Set aside.
Put egg yolk in top of double boiler beat well and add milk.
Add gelatin & salt.
Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes).
Remove from heat, add sugar substitute.
Cool.
Add cottage cheese, lemon juice and vanilla to cooled mixture.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat egg white until stiff.
Fold egg white and ite whipped cream together into mixture.
Pour into graham crust or pour into pie plate and top with crumb topping.
Crumb Topping:
Crush 2 graham crackers fine.
Mix with pinch of cinnamon and nutmeg.

INGREDIENTS:
Base:
1/4 c Butter
2 c Almonds, chopped
2 tb Granulated sugar
Filling:
12 oz Cream cheese, softened
1/2 c Granulated sugar
3 Eggs
1 c Sour cream
2 tb almond extract
1/2 ts Vanilla
1/2 ts almond extract
Sauce:
3 c Raspberries, frozen, unsweetened, thawed
1 ts almond extract
Sugar

INSTRUCTIONS:
Base:
In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes.
Stir in almonds and sugar until evenly coated with butter.
Press into bottom and sides of dish.
Microwave at high 2 to 3 minutes or until firm.
If necessary, rotate dish during cooking.
Filling:
Beat cream cheese and sugar until light.
Beat in eggs one at a time.
Add sour cream, 2 teaspoons almond extract, vanilla.
Beat until smooth.
Pour into baked crust.
Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in center.
Rotate dish partway through cooking, if necessary.
Cool on countertop to room temperature, then cover and refrigerate until serving time.
Sauce:
Reserve some whole raspberries for garnish.
Puree remaining raspberries.
Push through sieve to remove seeds.
Stir 1 drop almond extract into puree.
Add sugar to taste.
To serve, spoon some sauce on to dessert plates.
Place slice of cheesecake on sauce.
Garnish with reserved berries.
Makes 6 to 8 servings.
If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries.

INGREDIENTS:
3 pk 8 oz Cream Cheese
1 c Sugar
1 tb Vanilla
3 Eggs
1 c Sour cream
Custard Cups

INSTRUCTIONS:
Leave cream cheese out to soften.
Beat until smooth with sugar and vanilla.
Add eggs, one at a time, beating on high.
Fold in sour cream.
Will make more than what a 9" graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s).
Bake at 350 degrees for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.

INGREDIENTS:
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling

INSTRUCTIONS:
Heat oven to 350 degrees.
Combine graham cracker crumbs, sugar and margarine; mix well.
Pat onto bottom of 9" or 10" springform pan.
Set aside.
Beat cream cheese, sugar and flour together until light, fluffy and smooth.
Gradually add lemon juice and egg product; beat well.
Add lemon yogurt and mix thoroughly.
Pour over prepared crust.
Loosely place aluminum foil over springform pan.
Bake at 350 degrees for 60 to 70 minutes or until center of cake is set.
Gently run tip of knife between cake and edge of pan.
Cool to room temperature before removing from pan.
Chill.
Served topped with cherry pie filling and whipped topping.

INGREDIENTS:
Crust:
1 1/2 c Chocolate Wafer Crumbs
4 tb Unsalted Butter -- melted
Filling:
1 Envelope Unflavored Gelatin
1/2 c Orange Juice
24 oz Cream Cheese -- softened
3/4 c Sugar
1 c Whipping Cream -- whipped
2 ts Grated Orange Peel

INSTRUCTIONS:
Combine crumbs and butter.
Press onto bottom of 9-inch springform pan and bake at 350 degrees for 10 minutes.
Cool.
Soften gelatin in juice; stir over low heat until dissolved.
Combine cream cheese and sugar.
Gradually add gelatin mixture.
Fold in whipped cream and peel.
Chill until firm.

INGREDIENTS:
1/3 c Softened Butter
1 Egg
1/3 c Sugar
1 1/4 c Unsifted Flour

INSTRUCTIONS:
Cream butter and sugar in small mixer bowl; blend in egg.
Add flour; mix well.
Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan.
Bake at 450 degrees for 5 minutes.
Cool and fill.