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Cinderella Cheesecake

Brownie Crust
3 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sifted all purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup firmly packed golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet (not unsweetened) or
    semisweet chocolate, finely choppedPosition rack in center of oven and preheat to 350 degrees F. Butter a 9-inch diameter springform pan with 2 3/4-inch-high sides. Dust pan lightly with flour, tapping out excess.Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool.Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape down sides of bowl. Beat in melted chocolate mixture, vanilla extract and chopped chocolate. Add dry ingredients and mix until just blended; do not over-beat.Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.Meanwhile, prepare Filling.Filling
12 ounces cream cheese (at room temperature)
1 cup firmly packed golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups (about 12 ounce) creamy peanut butter
    (do not use old-fashioned or freshly-ground)Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a 1-inch-wide ring around filling, about 30 minutes.Topping
3/4 cup sour cream
2 teaspoons granulated sugar
1/2 cup creamy peanut butterBlend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.Yields 12 servings.

Coconut chocolate cheesecake
Coconut Chocolate CheesecakeuCrust/u1 cup graham cracker crumbs3 tablespoons granulated sugar3 tablespoons margarine, melteduFilling/u2 (1 ounce) squares unsweetened chocolate2 tablespoons margarine16 ounces cream cheese, softened1 1/4 cups gran (Upload by user)

Coconut cream cheesecake
Coconut Cream CheesecakeuCrust/u2/3 cup all purpose flour1 tablespoon granulated sugar5 tablespoons well chilled butter, cut    into small piecesCombine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into (Upload by user)

Coconut-pineapple cheesecake
Coconut Pineapple Cheesecake1 (6 ounce) graham cracker pie crust8 ounces cream cheese (at room temperature)1/3 cup granulated sugar1 (8 ounce) container Cool Whip�Crushed pineapple, as desiredFlaked coconut, as desiredDrain pineapple. Mix cream cheese and sugar (Upload by user)

Coffee brandy cheesecake
Coffee Brandy CheesecakeuChocolate Crumb Crust/u2 cups chocolate wafer cookie crumbs (about 40 wafers)6 tablespoons unsalted butter, melted (3/4 stick)Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bo (Upload by user)

Coffee cheesecake
Coffee CheesecakeuCrust/u1 1/2 cups crushed low fat graham wafers1 tablespoon granulated sugar1 egg whitePreheat oven to 375 degrees F.Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9 inch springform pan th (Upload by user)

Cookies and cream cheesecake
Cookies and Cream Cheesecake24 crushed cr?me filled chocolate cookies (2 cups)6 tablespoons margarine, softened1 envelope unflavored gelatine1/4 cup cold water8 ounces cream cheese, softened1/2 cup granulated sugar3/4 cup milk1 cup whipping cream, whipped1 (Upload by user)

Cranberry ribbon cheesecake
Cranberry Ribbon CheesecakeuCrust/u6 tablespoons butter or margarine1 1/2 cups finely crushed vanilla wafers (about 33)uSauce/u1 cup granulated sugar2 tablespoons cornstarc 1/2 cups cranberries1 cup orange juiceuFilling/u1 cup cotta (Upload by user)

Creamsicle cheesecake
Creamsicle Cheesecake16 ounces cream cheese, softened1/2 cup granulated sugar2 eggs3/4 cup sour cream1 teaspoon vanilla extract1 teaspoon orange extract2 drops yellow food color1 drop red food color1 (9 inch) graham cracker pie crustPreheat the oven (Upload by user)

Creamy fruit `n` nut cheesecake
Creamy Fruit `n` Nut Cheesecake1/4 cup butter or margarine, melted1 cup graham cracker crumbs1/4 cup granulated sugar16 ounces cream cheese, softened14 ounces sweetened condensed milk1 envelope unflavored gelatine1/4 cup lemon juice1 1/3 cups ready to use minc (Upload by user)

Czechoslovakian cheesecake
Czechoslovakian Cheesecake (Tvarahovy Kol?c Treny)1/2 cup butter1/2 cup granulated sugar3 eggs, separated1/2 cup cottage cheese, rubbed through a strainer1 cup ground nuts1/3 to 1/2 cup bread crumbsJamGrated chocolateNutsCream butter with sugar and (Upload by user)
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Cherry supreme cheesecake
Cherry Supreme Cheesecake8 ounces cream cheese 1 cup Eagle Brand sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla extract1 can cherry pie filling 1 graham cracker pie crustSoften cheese at room temperature. Beat in milk, lemon juice and vanilla e (Upload by user)
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Tips for the perfect cheesecake
Tips for the Perfect CheesecakeUse these tips to create, bake and store your perfect cheesecake:Bring all ingredients to room temperature before mixing. This usually takes 30 minutes.To soften cream cheese in the microwave: place unwrapped 8 ounces cheese in a microwaveable (Upload by user)
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Great canadian white chocolate cheesecake
Great Canadian White Chocolate CheesecakeuCrust/u2 cups graham or chocolate cookie crumbs1/4 cup granulated sugar1/3 to 1/2 cup melted butterMix together and press into a greased 10 inch spring form or cheesecake pan. Bake at 350 degrees F for 10 minutes. Meanwhile (Upload by user)
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Easy pineapple cheesecake
Easy Pineapple Cheesecake1 (16 ounce) container sour cream1 (3.4 ounce) box instant vanilla pudding1 (8 ounce) can crushed pineapple, undrained1 prepared graham cracker pie crustOptional for serving: Fresh berriesTo cut calories, you can use light sour cream and su (Upload by user)
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Gingerbread cheesecake
Gingerbread Cheesecake1 pound cream cheese (at room temperature)1/2 teaspoon vanilla extract4 eggs1/2 cup granulated sugar2 tablespoons granulated sugar1/4 cup molasses4 tablespoons butter, softened1 teaspoon ground ginger1 teaspoon cinnamon1/4 teaspoo (Upload by user)
TAG: gingerbread, cheese, teaspoon, cream, mixture, blended, remaining, minutes, batter, butter, temperature, granulated, light, smooth, ,

Deep fried dessert cheesecake
Deep Fried Dessert CheesecakeFavorite plain cheesecakeFlour tortillasCaramel ice cream topping or    melted soft caramelsMake your favorite plain cheesecake, but add cooked apples to the cake apples from canned pie filling, but not the filling. After t (Upload by user)
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