3-Step Blueberry Cheesecake
2 pk 8 oz cream cheese
1/2 c Sugar
1/4 ts Vanilla
2 Eggs
1 9oz graham cracker crust
1 cn Blueberry pie filling
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.
Chocolate Chip Cheesecake
Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls
Preheat oven to 325 degrees. Coat a 9" springform pan with nonstick vegetable spray. Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, about 7 minutes. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in Bailey's and vanilla. Sprinkle half of the chocolate chips over crust and spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes. Cool cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.
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