How about this one?

Home Cookin Chapter: Recipes From Thibeault's Table

Praline Cheesecake
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1-1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk NOte: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

Nnte: I use my regular caramel sauce instead of the one mentioned above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..
. Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich
spring pan.

Bake at 350F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add egss and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a
small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.

(Toronto Star Newspaper: 1981)

Hi Bella:I don't know exactly what you mean by a
decadent Cheesecake. Sounds like deteriorating.

All I have is my humble Cheesecake.

Lous Fluffy Cheesecake

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream
1 ¼ Cups of Sugar
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
Sugar ¾ cup for Batter and ½ cup for egg whites
1 tablespoon of Lemon Juice
6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

Beat the egg whites, until they start to peak. Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice,
Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula.
Then fold in the remaining egg whites , very easily but well.

Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour.
Or you can use a Graham Cracker crust
I had a problem with the Grahram crust sticking
so I will use Parchment Paper under, to prevent this.

Place this Pan into a slightly larger pan, that has about ¾ inches of water.
And then into a pre heated 320 degree oven on the middle shelf.
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off but leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc.
Seems to be OK for freezing.
LOU

Ann : You beat me to the wire.
That looks great. You, You, You Showoff !!!!!
LOU

How about a chocolate one?
Brownie Bottom Cheesecake
Source: Kraft Philadelphia Cream Cheese Make Every Day Special cookbook
1/2 cup (1 stick) butter or margarine
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups granulated sugar, divided
2 eggs
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup flour
1/2 teaspoon salt
24 ounces cream cheese, softened
3 eggs
1/2 cup sour cream
Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly. Cool. Blend in 1 1/2 cups of the sugar.
Add two of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon of the vanilla extract.
Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch springform pan. Bake at 325 degrees F for 25 minutes.
Mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon of vanilla extract with electric mixer on medium speed until well blended. Add remaining three eggs, one at a time, mixing on low speed after each addition just until blended. Bland in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)
Bake at 325 degrees for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for four hours or overnight.
Let stand at room temperature 30 minutes before serving.
Drizzle with assorted ice cream toppings, if desired.

lou, Ann's caramel sauce over a piece of your fluffy cake would be another version.

Ann, this looks wonderful.....

I love caramel more than chocolate anything

although the chocolate one above could be in my plate as a sliver next to the other 2.

Dessert buffets are wonderful.

This is one of my favorites.

Black-Top Marble Cheesecake
(Bon Appetit 5/88)

Crust:
1 1/2 c chocolate wafer cookie crumbs
1/3 c unsalted butter, melted
3 Tbs firmly packed dark brown sugar
1 Tbs. unsweetened cocoa powder
1/4 tsp cinnamon

Filling:
4 oz bittersweet or semisweet chocolate, finely chopped
1 oz unsweetened chocolate, finely chopped
4 8-oz pkgs cream cheese, room temperature
3/4 c sugar
2 Tbs all purpose flour
5 large eggs, room temperature
1/3 c whipping cream, room temperature
1 tsp vanilla

Topping:
2 c sour cream
1/4 c sugar
1 tsp vanilla

Glaze:
1 c whipping cream
7 ozs bittersweet or semisweet chocolate, finely chopped
1 strawberry, partially dipped in melted semisweet chocolate (optional)

For crust: Preheat oven to 425. Mix all ingredients in bowl. Press onto bottom of a 10-inch springform pan.

For filling: Melt chocolates in top of double boiler over simmering water, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Using electric mixer, beat cream cheese with sugar and flour in large bowl until smooth. Blend in eggs 1 at a time. Stir in cream and vanilla. Pour 1/3 of batter into chocolate; mix well.

Pour half of remaining of plain batter over crust. Pour chocolate batter over. Cover with remaining plain batter. Swirl small thin knife through batter, creating marble pattern. Bake cake 15 minutes. Reduce over temperature to 225. Bake until cheesecake is firm in center, about 50 minutes.

Meanwhile, prepare topping. Mix all ingredients in small bowl.

Pour topping over hot cheesecake. Increase oven temperature to 350. Bake until topping is set, about 13 minutes. Transfer to rack and cool completely. Refrigerate overnight.

For glaze: Bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Cool to room temperature.

Run sharp knife around sides of cheesecake. Release pan sides. Place baking sheet under rack with cheesecake. pour glaze over center of cheesecake, allowing excess to drop over sides. Using metal spatula, smooth glaze over sides of cake. Refrigerate until chocolate sets. (Can be prepared 2 days ahead). Top with strawberry.

These are fabulous! Thank you all so much. They all look wonderful, I may have to use a committee to make this cheesecake.

I may try a mix of brownie bottom, cheesecake center, topped with caramel!

I'm getting a cavity just thinking about it.

Thank you!

AM
The Dinner Chronicles

Here are some, not tried and true by me, but tried by people from other sites I have visited. They have been on my too try list.

Chocolate Truffle Baby Cheesecake

Crust
1 cup chocolate cookie crumbs (crushed Oreos are fine)
3 tablespoons unsalted melted butter
2 tablespoons brown sugar
Cake
2 ounces semi-sweet chocolate, melted and cooled
1 pound cream cheese
1/4 cup sugar
1 can condensed milk
3 eggs
2 teaspoons pure vanilla extract
Garnish
Sifted cocoa or confectioners sugar or melted white and dark chocolate, drizzled on top of finished cake
Preheat the oven to 325 F. Line a 7 inch cheesecake pan on the outside, as snugly as you can, with aluminum foil. Fill a small roasting pan with water so that when cake pan sits in it, the water comes up half up sides.
Toss crust ingredients into the bottom of the cheesecake pan to blend and then press into place.
For the cake, melt the chocolate in a microwave on low (about a minute a time) and set aside to cool.
Place cream cheese and sugar in a food processor and blend
well. Then add in condensed milk, eggs and vanilla and proceed until smooth.
Remove 1/2 cup of batter and blend that into melted chocolate.

Pour remaining batter into cheesecake pan, and then swirl in chocolate batter.
Place the roasting pan in the oven and fill it with water.
Place the cheesecake pan in the water.
Bake until cake is barely set, about 30-40 minutes.
Cool one hour in oven, then on counter about an hour or so and then refrigerate at leat 6 hours before serving.
Garnish with drizzles chocolate or cocoa. You can also put
chunks of store-bought, cut up truffles on top and serve with hot fudge sauce. 4-8 portions

Layered Nanaimo Bar Cheesecake

Prep: 15 mins. Total: 3 hrs 55 mins
(inc. refrigerating)
2 1/2 cups oreo baking crumbs
1/2 cup butter, melted
1/4 cup chopped pecans
1/4 cup flaked coconut
4 pkgs. cream cheese, softened
1 cup sugar
3 tbsp Custard Powder
4 eggs
1/2 cup whipping cream
6 squares semi-sweet chocolate

Preheat oven to 350 F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13x9 inch baking pan.

Refridgerate while preparing preparing filling.
Beat cream cheese, sugar, and custard powder in large bowl with electric mixer on med. speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 40 mins or until centre is almost set. Cool. Refridgerate 3
hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake.
Refridgerate 15 mins or until chocolate is firm. Store leftover cheesecake in refridgerator.
Makes 16 servings, 1 square each.
Jazz it up:
Once chocolate topping is firm, place two unwrapped squares of chocolate in microwavable bowl. Microwave on medium 1 min., stirring
after 30 secs. Stir until chocolate is completely melted. Pour into resealable bag. Snip off one bottom corner of bag; twist top of bag to pipe a special message such as "Greetings" on top of cheesecake.

Chocolate Caramel Cheesecake
For crust:
1/2 cup semisweet chocolate chips
1/3 cup butter or margarine
1 1/2 cups oatmeal
1/2 cup flour
1/4 cup brown sugar
For filling:
2 8 oz package cream cheese
2/3 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips
1 cup caramel topping -- divided
1 tablespoon flour

Preheat oven to 350 degrees. Grease bottom and sides of a 9" springform pan. For crust, melt chips and butter in large saucepan over low heat; cool slightly. Stir in remaining ingredients, and press firmly onto bottom and up 1" on side of pan. Bake 10 minutes and cool completely. For filling, beat cream cheese, sugar and vanilla until creamy. Add eggs, one at a time. Stir in morsels. Pour
over crust. Combine 1/3 cup caramel and 1 tablespoon flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40-50 minutes or until center is set; cool. Chill six hours or overnight. Remove rim. To serve, drizzle with remaining caramel topping. Store covered in refrigerator.

Chocolate Mint Meringue CheesecakeTue, 22 Jun 2004, at 4:30 p.m.
Chocolate Mint Meringue Cheesecake
1 cup Chocolate Wafer Crumbs
2 tablespoons Sugar
2/3 cup Sugar
1 cup Mint Chocolate Chips, Melted
3 each Large Egg Whites
3 tablespoons Margarine, Melted
24 ounces Cream Cheese, Softened
3 each Large Eggs
1 teaspoon Vanilla
7 ounces Marshmallow Creme (1 Jr)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450
degrees F.; 3 to 4 minutes or until lightly browned.

Chocolate-Raspberry Truffle Cheesecake
Ingredients:
Crust:
2 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup sugar
Cheesecake:
8 ounce package semisweet chocolate squares, cut into 1/2 inch
cubes
1/4 cup hot strong coffee
3 8 ounce packages cream cheese, cut into 1 inch cubes
8 ounce carton sour cream
1 cup sugar, divided
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry flavored liqueur
Garnish:
whipped cream
fresh mint sprigs
Raspberry Sauce:
10 ounce package frozen raspberries, thawed
2 teaspoons cornstarch
Preparation:
Cheesecake:

Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Set aside. Position knife blade in food processor bowl, add chocolate cubes and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients and process until mixture is smooth, stopping once to scrape down sides of processor bowl.
Pour mixture into prepared crust and bake at 350 degrees F. for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce:
Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds. Combine raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Makes 3/4 cup.

Sadie's Fudge Toffee Cheesecake
Servings: 8-10
Comments:
This decadent cheesecake is a chocoholic's dream. It's silky smooth
and deeply chocolate. Be careful not to overbake. The filling will
wobble when the pan is gently shaken, but will firm up as the
cheesecake cools.
Ingredients:
2 cups chocolate wafer crumbs
1/3 cup melted butter
1 can Eagle Brand sweetened condensed milk, caramelized* (see below)

3 Skor chocolate bars, crumbled (this is much easier if you freeze
the bars first)
3 (8-ounce) packages cream cheese at room temperature (do not use
light cream cheese)
3/4 cup granulated sugar
1/4 cup Kahlua liqueur
3 eggs, at room temperature
6 (1-ounce) squares semi-sweet chocolate, melted and cooled
Garnish: (optional)
2 (1-ounce) squares semi-sweet chocolate
Chocolate curls
Instructions:
*To Carmelize sweetened condensed milk:
To caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown. Stir occasionally. Set aside to cool.
(Note: Any brand of sweetened condensed milk may be substituted for the Eagle Brand.)
Generously grease the sides of a 9-inch springform pan. Wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out.
Combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan. Bake in a preheated 350 degree F (180 degrees C) oven for 10 minutes then set aside to cool. Spread the caramelized sweetened condensed milk over the cooled
crust (warm it in the microwave for a few seconds if necessary). Sprinkle the 3 crushed Skor bars evenly over the caramel layer. If you've had to reheat the caramel before spreading, let it cool for a moment before adding the Skor bars. With an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat only till smooth (don't overbeat the batter
once you've added the eggs or the cheesecake could crack). Quickly stir in the melted chocolate and Kahlua (can do this by hand). Pour the batter over the caramel layer. It should almost fill the pan. Bake the cheesecake in the preheated 350 degree F (180 degrees C) oven for approximately 50-55 minutes. It will be set around theedges, but the center will wobble when you gently shake the pan. Turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge.
Run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack. Refrigerate overnight before removing the sides of the pan. To garnish, melt 2 squares of semi-sweet chocolate and drizzle over the top and down the sides of the chilled cake. Pile chocolate curls in the center. Tip: Before preheating the oven set a large pan of water on the bottom rack. This adds moisture while the cheesecake is baking and will help to prevent cracks.
Makes 8-10 servings.

Shelley