Black Bottom Brownies

BLACK BOTTOM BROWNIES




1 (6 oz.) pkg. chocolate chips

1 (8 oz.) pkg. cream cheese

1/3 c. sugar

Pinch salt

1 egg



Combine sugar, salt and egg. Add cream cheese and chips; set aside.



CAKE:



1 c. sugar

1 1/2 c. flour

1 1/2 tsp. salt

1/4 c. cocoa

1 tsp. soda



Mix and add 1 cup water to above then 1/3 cup cooking oil, 1 tablespoon vinegar and 1/2 teaspoon vanilla. Pour cake batter in greased and floured 9"x9" pan. Spoon on topping. Bake at 350 degrees for 35 minutes.

English Toffee Cheesecake

Crust:




1 1/2 C. graham cracker crumbs



1/2 C. toasted almonds, finely chopped



1/2 C. English toffee bits (such as Skor)



2 T. packed dark brown sugar



1/4 t. salt



6 T. unsalted butter, melted



Filling:



4 (8 oz.) packages cream cheese, room temperature



1 C. packed dark brown sugar



4 large eggs



1 T. vanilla



1/4 t. almond extract



8 oz. chocolate-covered English toffee, cut into 1/2-inch pieces



Topping:



1 (16 oz.) container sour cream



1/2 C. granulated sugar



1 t. vanilla



Crust: Mix first 5 crust ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust in preheated 350°F. oven about 5 minutes or until just set. Set aside. Reduce oven temperature to 325°F.



Filling: Beat cream cheese and brown sugar in large bowl until blended. Beat in eggs, one at a time, blending well after each addition. Beat in vanilla and almond extract. Pour 1/2 of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.



Meanwhile, prepare topping: Mix sour cream, granulated sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake, uncovered, overnight. Remove pan sides and place cake on platter. Garnish top with candies.



Makes 12 servings.

Reese's Peanut Butter Cups Cheesecake

Crust


1 cup chocolate wafer cookies, crumbled

1/2 cup roasted unsalted peanuts, coarsely chopped

1/4 cup unsalted butter, melted

2 tablespoons brown sugar, firmly packed

Pinch of salt



Filling

32 ounces cream cheese, at room temperature

1 1/2 cups brown sugar, firmly packed

1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)

1 teaspoon vanilla extract

4 large eggs

1/4 cup whipping cream

2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces),

cut into 3/4-inch pieces



Topping

2 cups sour cream

1/4 cup granulated sugar

1 teaspoon vanilla extract



Crust: Position rack in center of oven and preheat to 350 degrees F. Butter a 9-inch springform pan with 2 3/4-inch sides.



Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F.



Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack for 10 minutes.



Topping: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.



Serving size: 10