And they could actually be petunias. The petite flowered petunias have been around quite awhile now. I've grown Danziger petitunias for many years now. I agree, sometimes the care labels are pretty useless, but the label or store display sign should tell WHAT they are. Give us a name and we can help you out a little better.

Oh boy!!!! Linda, if your recipe makes about 5 dozen, I better cut ours in half! DS's full recipe calls for 3 POUNDS of cream cheese! He was afraid of the cone shape of the mini muffin tins. He took two years of baking and pastry in high school but has only done a little since graduation, as he couldn't get a job doing it. Needless to say, he's out of practice and unsure of changing things so drastically. These are pretty special people to us. I first met him when I was working for a car dealership. He was our district rep. He would come to the area and about mid week would be our turn for his visit. He would say "Wanna go out tonight?" Answer was always "You bet!" DH, who was my BF at the time, worked afternoon shift. We would go meet him for his lunch, our supper, have a few drinks together after DH went back to work, go back to the motel & call his wife. I only knew her by phone for 3 years! The first time I met her in person, it was like meeting my mother and best friend all in one. We have all been "family" since I first met him at work. They will do anything for anyone. We have a parking spot for the motor home in thier driveway, with an electric outlet, anytime we want to go to Michigan. We will take it up for the weekend when we go for the party in June. There isn't anything I can think of to buy them, but I can contribute to their special day. And of course, there will be willing hands available to help them set up and tear down! Thanks for the advice. I will certainly be experimenting before June! Besides, making them this size will MAYBE keep me from eating too much of it. I can put most of them in the freezer and nibble as the craving hits without having to over eat such a rich cheesecake. If we make one the usual way, I eat until I almost get sick on it, because it makes so much. I have cut the recipe in half, and if I don't want to make the crust, I can cheat and buy an extral large ready made graham crust, which will just hold a half recipe. Tami

kswl2, I made the chocolate peppermint cheesecake today for my bridge group's Christmas luncheon tomorrow. However, since my oven tends to run about 25 degrees too hot, I lowered the temp and watched it carefully. I set the timer for 40 mins first, then added another 5 mins., then another till it was in 50 mins. The center seems "jiggly" like the recipe said it would but the edges started cracking. I took it out and let it set for about 15 min. I was afraid it wasn't done in the center so when I finished my bread for dinner ( had to let the broiler cool down, I put it back in for 7 more min. It looks set now but I am wondering if the cracked part is going to make it fall apart when I take off the sides tomorrow. It is still cooling. I will make the topping tomorrow to add to it. You don't think it ruined it to put it back in the oven, do you?. It was still warm, not cold by any means. Also, what chocolate wafers did you use? I ended up with chocolate graham crackers as I couldn't find anything else but cookies like Oreo's.

Expanding on Anglophilia's tip, be sure to dip the knife in very hot water, then shake off excess water. Repeat between cuts. Auto correct kept replacing 'cheesecake' with 'cheercake.' Phht. Like there's a difference. If you can't fix it with cheesecake, or 'cheercake,' ain't nothing worth fixing. Sol