recipes

Heat oven to 350°F.

Spray cookie sheet with nonstick cooking spray.

Beat butter until creamy.

Add brown sugar and 3 tablespoons granulated sugar; beat until blended.

Add egg, baking soda, corn syrup and vanilla; beat well.

Stir together flour and cocoa; beat into butter mixture.

If batter becomes too stiff, use wooden spoon to stir in remaining flour.

Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.

Shape dough into 1-inch balls.

Cool completely.

Remove wrappers from chocolates.

Lightly grease cookie sheets.

Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.

Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

Heat oven to 350 F.

Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.)

Roll balls in pecans, if desired.

Place on prepared cookie sheet; press thumb gently in center of each cookie.

Bake 9 to 11 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Place 24 caramel filled chocolates and milk in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds; stir.

If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred.

Put about 1/2 teaspoon caramel filling in each indentation.

Lightly press chocolate on caramel.

Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well.

If necessary, refrigerate dough until firm enough to handle.

Remove wrappers from chocolate pieces.

Heat oven to 350°F.

Shape dough into 1-inch balls; roll in ground nuts.

Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.

Remove from oven; immediately press a chocolate piece into center of each cookie.

Carefully remove from cookie sheet to wire rack.

Chocolate should be set before storing.

Heat oven to 350°F.

Lightly grease cookie sheet.

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended.

Add eggs; beat well.

Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.

Stir in brickle.

Drop by heaping teaspoons onto prepared cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Cool slightly.

Prepare CHOCOLATE CRUMB CRUST.

Heat oven to 350°F.

Beat cream cheese and sugar in large bowl until smooth.

Add eggs, sour cream, flour, vanilla and salt; beat until smooth.

Stir together remaining batter with melted white chips; stir until smooth.

Pour over chocolate layer.

Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours.

Cover; refrigerate leftover cheesecake.

Prepare CHOCOLATE CRUMB CRUST.

Heat oven to 350° F.

Beat cream cheese and sugar in large bowl until smooth.

Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

Set aside 2 tablespoons chocolate chips.

Place remaining chips in large microwave-safe bowl.

Microwave at HIGH (100%) 1-1/2 minutes; stir.

If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.

Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.

Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

Bake 50 to 55 minutes or until center is almost set.

Remove from oven to wire rack.

With knife, immediately loosen cake from side of pan.

Cool to room temperature.

Place reserved chocolate chips and shortening in small microwave-safe bowl.

Microwave at HIGH 30 seconds; stir.

If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

Drizzle over top of cheesecake.

Cover; refrigerate several hours until cold.

Cover; refrigerate leftover cheesecake.

Prepare CHOCOLATE CRUMB CRUST.

Heat oven to 300°F.

Combine cocoa and butter until smooth in small bowl; set aside.

Beat cream cheese in large bowl until fluffy.

Gradually add sweetened condensed milk, beating until smooth.

Beat in eggs and vanilla then flour.

Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust.

Spoon half of chocolate batter in dollops into pan.

Repeat, ending with chocolate batter.

With metal spatula or knife, cut through batters to marble.

Bake 50 to 60 minutes or until center is set.

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Refrigerate several hours before serving.

Store covered in refrigerator

Heat oven to 300°F.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.*

Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.

Stir together cocoa and 1/4 cup butter.

Beat cream cheese until fluffy.

Beat in cocoa mixture.

Gradually beat in sweetened condensed milk.

Beat in eggs and vanilla.

Fill muffin cups with batter.

Bake 35 minutes or until set.

Cool 15 minutes; remove from pan to wire rack.

Cool completely.

Refrigerate.

Allow to set.

Serve at room temperature.

Prepare GRAHAM CRACKER CRUST.

Heat oven to 450°F.

Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.

Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.

If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Add peanut butter chip mixture to cream cheese mixture, beating just until blended.

Add eggs, one at a time, mixing well after each addition.

Stir in vanilla.

Pour mixture over prepared GRAHAM CRACKER CRUST.

Bake 10 minutes.

Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.)

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake.

Refrigerate before serving.

Cover; refrigerate leftover cheesecake.

Prepare CHOCOLATE COOKIE CRUST.

Increase oven temperature to 400°F.

Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.

Add pumpkin and eggs; beat until well blended.

Stir in small chocolate chips; pour batter into prepared crust.

Bake 10 minutes.

Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Refrigerate about 5 hours before serving.

Prepare and garnish with CHOCOLATE LEAVES, if desired.

Cover; refrigerate leftover cheesecake.