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Creamy Chilled Cheesecake

1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 cup Cold Water
8 oz Cream Cheese, Softened
1/2 cup Sugar
3/4 cup Milk
1/4 cup Lemon Juice
1 cup Shipping Cream, Whipped
1 x Strawberry Halves

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
Top with strawberries before serving.

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Macadamia Nut Cheesecake

Prepared chocolate pie crust
11 oz Cream cheese
3/4 cup Sugar
1 ts Vanilla
Dash salt
3 Eggs
1/2 cup Chopped macadamia nuts

Blend cream cheese, sugar, vanilla and salt.
Add eggs one at a time.
Sprinkle nuts over pie crust. Pour filling on top.
Set on baking sheet.
Bake at 325 degrees for 35 to 40 minutes.

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Chocolate Chip Cheesecake Supreme

1 cup Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
1/4 cup Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 cup Sour Cream
1 ts Vanilla
1 cup Mini Semi-sweet Chocolate Chips

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust.
Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and fresh mint leaves, if desired.

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Heavenly Orange Cheesecake

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

Combine crumbs and butter.
Press onto bottom of 9-inch springform pan and bake at 350 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

For more Cheesecake Recipes go to www.HighVibeProducts.com

Chocolate Velvet Cheesecake

1 cup Vanilla Wafer Crumbs
1/2 cup Chopped Pecans
3 tb Granulated Sugar
1/4 cup Margarine, Melted
16 oz Cream Cheese, Softened
1/2 cup Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 cups Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and liqueur;pour over crust.
Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F.
Combine sour cream and granulated sugar; carefully spread overcheesecake.
Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; coolbefore removing rim of pan. Chill.

VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

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