Chocolate Lovers Cheesecake

-Heather Jordan3 pkgs (8 oz each) cream cheese, softened
3/4 C sugar
3 eggs
1 t vanilla extract
2 C (12 oz pkg) semi-sweet chocolate chips, divided
1 graham cracker crust
2 T whipping cream

Heat oven to 450. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 C small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 C chips and whipping cream in small microwave-safe bowl. Microwave for 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftovers.

Chocolate Raspberry Cheesecake

-Heather Jordan

2 pkg (3oz each) cream cheese
1 can (14 oz) sweetened condensed milk
3 T lemon juice
1 t vanilla extract
1 egg
1 C fresh or frozen raspberries
1 chocolate pie crust
1 bar (2 oz) semi-sweet baking chocolate
1/4 C whipping cream

In a mixing bowl beat cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on baking sheet. Slowly pour mixture over fruit. Bake at 350 for 30-35 minutes or until center is almost set. Cool on wire rack. In a small sauce pan combine chocolate and cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cake with glaze and chill. Garnish with fresh raspberries.