Type what you have

Ingredients

• ✓ chocolate wafer cookie
• heavy cream
• confectioners' sugar
• vanilla extract
• chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form.
3. 3 Spread a generous teaspoon of whipped cream onto each cookie.
4. 4 Press cookies together to make 3-inch stacks.
5. 5 Spread whipped cream in a 1-inch-wide line down the center of a serving platter. Turn cookie stacks sideways and join into a log; place in the whipped cream to secure.
6. 6 Frost cookie log with remaining whipped cream and sprinkle with grated chocolate. Cover tightly and refrigerate, 8 hours to overnight.
7. 7 To serve, slice diagonally to create striped pieces.

By Joanne L Hayes

Ingredients

• ✓ chocolate wafer cookie
• cooking spray
• raspberry jelly
• raspberry
• white chocolate chip
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
2. 2 Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
3. 3 Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
5. 5 Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
6. 6 Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
7. 7 To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

By Robin Raef

Ingredients

• ✓ chocolate wafer cookie
• all-purpose flour
• white sugar
• margarine
• cream cheese
• confectioners sugar
• whipped topping
• milk
• instant chocolate pudding mix
• vanilla pudding mix
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place flour and white sugar into a medium bowl. Cut in margarine with 2 knives or a pastry blender until mixture resembles coarse crumbs. Press mixture into a 10x10-inch square baking dish.
3. 3 Bake in the preheated oven until crust is lightly browned, about 25 minutes. Set aside crust to cool.
4. 4 Beat together cream cheese and confectioners' sugar in a large bowl with an electric mixer until smooth and creamy. Gently stir in whipped topping until well combined. Spread mixture over cooled crust in an even layer.
5. 5 Pour milk into the same large bowl. Beat in chocolate and vanilla pudding mixes with an electric mixer until mixture is smooth and thickened, about 2 minutes. Spread pudding over cream cheese layer.
6. 6 Wipe the same large bowl clean, then pour in cream and whip with an electric mixer to soft peaks. Spread whipped cream gently over pudding layer; sprinkle with chocolate wafers. Refrigerate for at least 1 hour before serving.

By BIANCAL

Ingredients

• ✓ chocolate wafer cookie
• pistachio
• granulated sugar
• butter
• cream cheese
• avocado
• plain greek-style yogurt
• cornstarch
• granulated sugar
• egg white
• almond extract
• salt
• whipping cream
• powdered sugar
• vanilla extract
• nondairy whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It's OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
3. 3 For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
4. 4 Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
5. 5 For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
6. 6 Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.

By lkb

Ingredients

• ✓ chocolate wafer cookie
• butter
• sugar
• caramel chip
• peanut
• cream cheese
• white sugar
• milk
• egg
• sour cream
• vanilla extract
• all-purpose flour
• chocolate
• caramel
• peanut
• nougat
• candy bar
• whipped cream
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
3. 3 Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
4. 4 Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
5. 5 Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
6. 6 Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

By Kara

Ingredients

• ✓ chocolate wafer cookie
• butter
• granulated sugar
• cooking spray
• cream cheese
• granulated sugar
• all-purpose flour
• egg
• egg yolk
• vanilla extract
• bittersweet chocolate chips
• coffee liqueur
• instant espresso granules
• heavy cream
• corn syrup
• semi-sweet chocolate chips
• seasonal fruit
• cranberry
• pomegranate seed
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli

Ingredients

• ✓ chocolate wafer cookie
• strawberry
• bittersweet chocolate
• semisweet chocolate
• heavy cream
• pink gel food coloring
• lemon juice
• lemon zest
• vanilla extract
• egg yolk
• egg
• all-purpose flour
• granulated sugar
• cream cheese
• strawberry
• granulated sugar
• butter
• cooking spray

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.
2. 2 Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
3. 3 Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
4. 4 Preheat the oven again to 325 degrees F (165 degrees C).
5. 5 Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.
6. 6 Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.
7. 7 Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.
8. 8 Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.
9. 9 Bake in the preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.
10. 10 Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover with aluminum foil; chill 8 to 24 hours.
11. 11 Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm, whisking occasionally, about 20 minutes.
12. 12 Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake, spreading to edges with a small offset spatula. Chill for 1 hour.
13. 13 Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.

By Pam Lolley

Ingredients

• ✓ chocolate wafer cookie
• butter
• banana
• strawberry ice cream
• pineapple
• heavy cream
• walnut
• maraschino cherry

Instructions

1. 1 Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
2. 2 Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
3. 3 Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

By Star Pooley

Ingredients

• ✓ chocolate wafer cookie
• butter
• milk
• marshmallow
• creme de menthe liqueur
• white creme de cacao
• whipping cream
• whipped cream

Instructions

1. 1 Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
2. 2 In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
3. 3 Slice the pie and add an additional dollop of whipped cream for serving, if desired.

By Ibby

Ingredients

• ✓ chocolate wafer cookie
• butter
• water
• cherry gelatin
• cream cheese
• whipped topping
• semi-sweet chocolate
• cherry
• powdered sugar

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until firm. Cool.
3. 3 Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled.
4. 4 Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm.
5. 5 Spread remaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish with sifted powdered sugar just before serving.

By Kraft

Ingredients

• ✓ chocolate wafer cookie
• butter
• heavy cream
• white sugar
• vanilla extract
• raspberry syrup
• chocolate wafer
• raspberry
• mint
• semisweet chocolate

Instructions

1. 1 To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
2. 2 To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
3. 3 Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
4. 4 Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

By Emily Lewis

Ingredients

• ✓ chocolate wafer cookie
• orange juice
• apple
• cinnamon
• vanilla ice cream
• orange liqueur
• amaretto liqueur

Instructions

1. 1 In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
2. 2 Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

By TIME2SING

Ingredients

• ✓ chocolate wafer cookie
• butter
• sugar
• espresso powder
• kosher salt
• cream cheese
• white sugar
• semisweet chocolate chip
• sour cream
• coffee-flavored liqueur
• irish cream liqueur
• egg
• white chocolate curl

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
2. 2 Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
3. 3 Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
6. 6 Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

By Marianne Williams

Ingredients

• ✓ chocolate wafer cookie
• white sugar
• butter
• water
• gelatin
• milk
• egg yolk
• white sugar
• peppermint extract
• vanilla extract
• egg white
• heavy cream
• peppermint candy
• bittersweet chocolate

Instructions

1. 1 Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
2. 2 Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
3. 3 Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
4. 4 Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
5. 5 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
6. 6 Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.

By dkboyd

Ingredients

• ✓ chocolate wafer cookie
• speculoos cookie
• white chocolate melting wafer
• oat cereal
• corn cereal
• rice cereal
• jelly bird egg
• milk chocolate candy kiss
• mini jelly bird egg

Instructions

1. 1 Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
2. 2 Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
3. 3 Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
4. 4 Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
5. 5 Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

By Yoly

Ingredients

• ✓ chocolate wafer cookie
• white sugar
• butter
• cream cheese
• white sugar
• white sugar
• sour cream
• egg
• vanilla extract
• butter
• brown sugar
• white sugar
• water
• vanilla extract
• semisweet chocolate chip
• all-purpose flour
• sour cream
• sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
3. 3 Bake crust in the preheated oven until set, about 8 minutes.
4. 4 Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
5. 5 Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
6. 6 Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
7. 7 Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

By Star Pooley

Ingredients

• ✓ chocolate wafer cookie
• white sugar
• butter
• semi-sweet chocolate chip
• cream cheese
• white sugar
• cornstarch
• egg
• egg yolk
• orange juice concentrate
• orange extract
• orange zest
• orange food coloring
• vanilla extract
• semi-sweet chocolate chip
• corn syrup
• sour cream
• pecan
• cornstarch
• water
• white sugar
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
3. 3 Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
4. 4 Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
5. 5 Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
6. 6 Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
7. 7 To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
8. 8 To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.

By Kat