Easy Chocolate Lover's Cheesecake

3 (8 oz.) packages cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. (12 oz. package) mini-chocolate chips, divided
1 (9 oz.) extra-serving-size packaged graham cracker crumb crust
2 Tbsp. whipping cream

Preheat oven to 450 degrees. 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 door, reduce temperature to 250 degrees; 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 on high 20 to 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 leftover cheesecake.

New York-Style Cheesecake

Crust:
1 1/4 cups crushed chocolate wafers (they are a little hard to find; you can use Oreo's and take the filling out)
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup melted butter

Directions: Combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and press half-way up the sides of an ungreased 10" spring-form pan. Freeze for 15 mins.

Filling:
2 (8 oz.) packages cream cheese softened
3 Tbsp. sour cream
2 eggs, lightly beaten
1 tsp. lemon juice
1/3 cup sugar
1/2 cup evaporated milk

Directions: Beat the cream cheese, sour cream and sugar until fluffy and smooth. Add eggs; beat on low speed just until combined.
Combine milk and lemon juice, then add to cream cheese mixture, just until blended. Pour into crust. Place pan on a baking sheet. Bake @ 350 for 35 to 40 minutes or until the center is almost set.

Topping:
2 cups (16 oz.) sour cream
5 Tbsp. sugar
1 tsp. vanilla extract
1 can cherry pie filling (optional; I like just plain cheesecake)

Directions: Combine the sour cream, sugar and vanilla; carefully spread over the cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover; chill overnight. Remove sides of pan. Top with cherry pie filling. Refrigerate leftovers. I think cheesecake always tastes better the next day, so for me make it a day ahead of time. I got this recipe from Taste of Homes Magazine.

Welch's Strawberry Gram Cracker Pie

1 gram cracker crust

1 tub of cool whip

1 can sweetened condensed milk

1/2 can of frozen Welche's Strawberry juice (thawed)

Mix juice and sweetened condensed milk. fold in cool whip. Pour into gram cracker crust and freeze over night.

Pear Pie

3 pears, peeled, sliced, cored
1/2 tsp. nutmeg
1 cup sugar (if using fresh pears)
1/4 cup flour
1 tsp. lemon juice
1 cup heavy cream
1 unbaked pie crust

Peel, core and slice the pears into an unbaked pie crust. Mix nutmeg, sugar and flour. Add cream and lemon juice. Pour over sliced pears. Sprinkle with cinnamon and sugar. Bake at 425 degrees for 40 minutes.
*Reduce sugar amount to 1/2 cup if using canned pears (fresh are better).
This recipe was given to me by my neighbor Monica, it's yummy.