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   Crust
   1 1/2 C. graham cracker crumbs
   1/4 C. sugar
   1/2 C. melted butter

   Filling
   4 eight oz. packages of cream cheese
   1 C. sugar
   1 t. vanilla
   6 eggs

   Topping
   2 C. sour cream
   1 1/3 C. sugar
   1 t. vanilla

   Lightly butter bottom of springform pan. Combine crumbs, sugar and butter for crust
   until thoroughly mixed. Press the crumbs into the bottom of the pan. Bake 5 minutes
   in pre-heated 350°F oven. Place on rack to cool. For filling, cream cheese with mixer
   until light. Add sugar and vanilla and cream again. Add eggs one at a time, beating
   well after each. Pour over cooled crust and bake 40-50 minutes at 350°F. Cool 15
   minutes. Thoroughly mix sour cream, sugar and vanilla and pour carefully over baked
   cheesecake. Bake 10 minutes at 350°F. Cool to room temperature and chill 12-24
   hours before serving.

   Crust
   1 1/4 C. chocolate cookie crumbs
   1/4 C. melted butter

   Mousse
   3 oz. unsweetened chocolate
   3/4 C. water
   1 T. gelatin
   3/4 C. sugar
   1/8 t. salt
   3 egg yolks
   1 1/2 t. vanilla
   1 3/4 C. heavy whipping cream
   3 T. sugar
   3/4 t. vanilla

   Heat oven to 350 degrees. For crust, mix crumbs and butter. Press onto bottom
   of a 9 inch springform pan. Bake for 5 minutes, let cool. Melt chocolate with water
   over low heat, stir until smooth. Stir in first amount of sugar and the salt. Bring to
   a boil over medium heat, stirring constantly. Reduce heat and simmer 5 minutes,
   stirring constantly. Soften gelatin in 1/4 cup warm water until disolved, then add
   gelatin mixture to chocolate. Blend a small amount of the hot mixture into egg yolks.
   Stir into remaining hot mixture. Cook and stir one minute longer. Cool to room
   temperature and add first amount of vanilla. Whip cream with remaining sugar
   and vanilla until soft peaks form. Fold into chocolate mixture. Pour over cooled
   crust and chill until firm

   a classic, traditional, small pie

   4 C. plums
   2 C. sugar
   2 C. butter
   2 t. ground cinnamon
   3/4 C. flour
   1/2 C. almonds, blanched, toasted and chopped

   Put half the sugar and half the butter and half the cinnamon in a large saucepan over
   low heat until dissolved. Add the plums, stir and cook for about 10 minutes. Taste
   and add more sugar or cinnamon if desired. Put the mixture in a shallow ovenproof
   dish. Preheat the oven to 350 degrees. Stir the flour and remaining cinnamon
   together well, then cut in remaining butter until the mixture resembles fine crumbs.
   Stir in the rest of the sugar with the chopped almonds. Spoon the crumble mixture
   over the fruit and bake for about 40 minute or until the top is golden and crisp.

   Filling
   5 T. sugar
   3 T. cornstarch
   pinch of salt
   1 1/3 C. half and half
   4 large egg yolks
   1 1/2 t. vanilla extract
   1/2 C. chilled whipping cream
   1/2 C. whole blanched hazelnuts, toasted, coarsely ground

   one pre-baked pie shell of your choice
   sweetened whipped cream

   Stir together sugar, cornstarch and salt in heavy medium saucepan. Gradually mix in
   half and half, then yolks. Whisk over medium heat until custard thickens and boils,
   about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat,
   and stir in vanilla extract. Chill filling until cold and firm, at least 4 hours. Then, beat
   1/2 C. cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to
   loosen. Fold remaining cream into filling, then fold in the 1/2 C. hazelnuts. Pour into
   pie shell, chill until firm, then garnish with whipped cream and more ground hazelnuts.

                this recipe is guarded by Oompa Loompas and is not yet available

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