Lemon Cheesecake 2 ?? cups crushed graham crackers, about 18 full crackers 1 ??“ 8 ounce package cream cheese, softened 2 cups milk ?? cup unsalted butter, melted ?? cup sugar 1 small package instant lemon pudding Mix together the graham cracker crumbs, sugar and butter. Press half the mixture into an 8x8 casserole dish. Refrigerate for 60 minutes. In a large bowl, combine the cream cheese and ?? cup of the milk. Beat at medium speed with an electric mixer. Add the remaining milk and lemon pudding and beat until smooth, about 2 minutes. Pour mixture onto chilled crust. Top with remaining crumbs and refrigerate overnight. Should be completely chilled and set. Cut into squares and serve.
CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE 1 1/2 c. (about 18) finely crushed creme-filled chocolate cookies 4 (8 oz.) pkg. cream cheese, softened 1 1/4 c. sugar 3 eggs 1 c. sour cream 1 tsp. vanilla 1 (6 oz.) pkg. semi-sweet chocolate pieces, melted 1/3 c. seedless raspberry preserves 1 (6 oz.) pkg. semi-sweet chocolate pieces 1/4 c. whipping cream Combine cookie crumbs and butter and press onto bottom of 9 inch springform pan. Combine 3 of the 8 ounce packages of cream cheese with the sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt remaining chocolate pieces and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and mint leaves, if desired. Serves 10-12.
