Chocolate Swirl Cheesecake

Provided by Linda George

1 cup chocolate chips
1/2 cup sugar
1 1/4 cup graham cracker crumbs
2 Tbs sugar
1/4 cup margarine, melted
2 8 ounce package cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1 tsp vanilla
4 eggs

Combine chocolate chips and 1/2 cup sugar over hot, not boiling, water in a double boiler.  Heat until chips melt and mixture is smooth.  Remove from heat.  Combine crumbs, 2 Tbs sugar, and melted margarine.  Pat into 9" spring form pan bottom and 1 1/2" up the sides.  Beat cream cheese, gradually, and add 3/4 cup sugar.  Mix in sour cream and vanilla.  Add eggs, one at a time, beating well after each addition.  Divide batter in half.  Stir chocolate mixture in first half.  Pour into pan, and cover with plain batter.  Carefully marble with knife.  Do not disturb the pie crust.  Bake at 325 degrees for 50 minutes or until only a 2"-3" circle in the center will shake.  Cool at room temperature, and then refrigerate.

Cheesecake Cookies

Provided by Carol Myers

5 Tbs butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) package, cream cheese, softened
1 egg
2 Tbs milk
1 Tbs lemon juice
1/2 tsp vanilla

Heat oven to 350 degrees.  In a medium sized bowl, blend together butter, brown sugar, and flour until the mixture resembles coarse crumbs.  Put 1 cup of the mixture aside for topping.  Press remaining mixture into an 8x8x2 inch baking dish.  Bake for 15 minutes.  In another bowl, combine sugar and cream cheese, mixing until smooth.  Thoroughly beat in egg, milk, lemon juice, and vanilla.  Spread over the baked crust and sprinkle with remaining crumbs.  Bake for 25 minutes.  Let cool, then chill for at least one hour.  Cut into 16 squares and serve.