PEANUT BUTTER CHEESECAKE

Discover chunks of peanut butter and chocolate chips throughout each smooth slice of this nut lover's cheesecake. Sprinkle it with chopped peanuts for good measure.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
5 (8oz.) pkgs. cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs
1 cup (6oz.) peanut butter morsels
1 cup (6oz.) semisweet chocolate morsals
1 (8oz.) sour cream
1/2 cup sifted powdered sugar
3 tablespoons creamy peanut butter
1/2 cup finely chopped unsalted peanuts

Stir together graham cracker crumbs and melted butter. Firmly press mixture in bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; cool in pan on a wire rack.

Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add 3/4 cup peanut butter and vbanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in morsels. Pour batter into prepared pan.

Bake at 350 degrees for 55 minutes to 1 hour or until cheesecake is almost set. Remove from oven; cool in pan on wire rack 15 minutes.

Stir together sour cream, powdered sugar, and 3 tablespoons peanut butter. Spread sour cream mixtureover top of cheesecake; sprinkle with peanuts. Run knife around edge of pan to release sides; cool to room temperature. Cover and chill at least 8 hours. Remove sides of pan.
Serves: 14

BLUEBERRIES AND CREAM CHEESECAKE

My dear friend Lorena Goodman shared this delightful cheesecake recipe with me and we both agree that it would be a welcome dessert on your Holiday table. Thank you Lorena for having always been my good friend.

2 1/2 cups fresh blueberries
1 Tbsp. cornstarch
3 (8oz.) pkgs. cream cheese-softened
1 cup sugar
5 eggs
2 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups sour cream
2 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 cup sugar
1/4 cup water
1 cup fresh blueberries

Combine the 2 1/2 cups blueberries and 1 Tbsp. cornstarch in container of electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reseve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 Tbsp. cornstarch and salt. Pour batter into a greased 9-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
Combine sour cream, 2 Tbsp. sugar, and vanilla; mix well. Spread over cheesecake. Bake at 325 degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup puree, 1/4 cup sugar,and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup of blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: one 9-inch cheesecake

"Old wood best to burn, old wine to drink, old friends to trust, and old authors to read."-Francis Bacon