This is more of a cheesecake pie than a cake. But if you want something that tastes great and is quick to make and ready for dinner than you might like this. You can bake this in your oven, but the original recipe calls for baking it in the microwave. It is the only thing that I actually cook/bake in the microwave and it turns out perfect every time. Home Cookin Chapter: Recipes From Thibeault's Table Marble Swirl Cheesecake Pie =========================== 1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs) 1/3 cup of finely chopped walnuts 2 Tablespoons sugar 6 Tablespoons melted butter Filling 2 packages (8 oz each) cream cheese 1/3 cup granulated sugar 2 eggs 1 1/2 teaspoons vanilla extract 1/2 cup semi sweet chocolate chips . To prepare crust: In a 9 inch glass pie plate place butter. Microwave on HIGH until melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir into the butter. Press on bottom and sides of pie plate. Microwave on HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are set, about 2 more minutes. Cool on a wire rack. Set aside To prepare filling: In a medium microwaveable mixing bowl place cream cheese; microwave on MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until combined. Beat in eggs, one at a time just until incorporated; beat in vanilla extract; pour into cooled crust; set aside. In a small microwaveable bowl place chocolate chips; microwave on MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes. Drop spoonfuls of chocolate onto cream cheese mixture; using a fork, swirl chocolate through cheesecake for a marbling effect. Microwave, uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on MEDIUM until edges are set but centre wiggles slightly when jiggled, about another 5 minutes. Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4 hours. This one is also wonderful. But should be made a day in advance of serving. Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 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)

Posted by jimster "That's a good friend to have. Jim" I have known Prof. B and his wife for a while. I like his cooking because he is also a scientist. Posted by barnmom "In spite of the fact that I like my cheesecake to be plain, classic, and unflavored (no strawberry, chocolate, Kahlua, pumpkin, eggnog, peanut butter, etc.) this looks interesting. I'd have a bite " I will let you know how it tastes. I am planning to get together with them soon. Speaking of Comfort Food. dcarch

Hi pattico, How great that you enjoyed the Lemon Cheesecake that was developed from the Kraft recipe book. I checked "my" Kraft recipe book, spring edition, to see whether it had lemon cheesecake (which wouldn't be a big deal to me, as I'm not a devotee of lemon). Not there - this is a Canadian edition. They sure do own a lot of our regular grocery items, though, don't they? This comes in step-aunt's name, who died over 5 years ago and I've never bothered notifying them to stop it, though I hardly ever make use of the recipes. It comes to the formerly correct address at a rural route, but now they've put a number on every house, for "911" reasons ... but the postmistress has a long memory. She's good at telling the mail "where to go". ole joyful

I really can't say enough good things about this one - it's our current favorite birthday treat :-) Becky * Exported from MasterCook * Double Chocolate Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For crust 1 box chocolate wafer cookies -- (9 ounce) 6 tablespoons unsalted butter -- (3/4 stick) melted For filling 1 1/2 cup whipping cream 1 teaspoon instant coffee powder 12 ounces semisweet chocolate -- finely chopped 2 packages cream cheese -- (8 ounce) room temperature 3/4 cup sugar 1 tablespoon cornstarch 1 cup sour cream 2 teaspoons vanilla extract 3 large eggs For glaze 1/2 cup whipping cream 4 ounces semisweet chocolate -- finely chopped Preheat oven to 350�F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling. Make filling: Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth. Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight. Make glaze: Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve. http://www.epicurious.com/recipes/food/views/Double-Chocolate-Cheesecake-4484 - - - - - - - - - - - - - - - - - - - NOTES : Bon Appetit, March 1997