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This one is a little bit of work, but I assure you, when you settle down on your deck with a nice cold beverage and a slice of this, you'll just think heaven has arrived on earth.

Arizona Sunset Cheesecake

Shortbread Crust

1 1/2 Cup Flour

1/2 Cup Finely ground pecans

1/3 Cup Sugar

1 lg Egg, separated

1/2 Cup Butter, softened

Cranberry Glaze Filling

1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish

2 tb Sugar

1 tb Cornstarch

1 tb Grated lemon zest

1 tb Lemon juice

White Chocolate Filling

1 1/2 Cup Fresh orange juice

1-3 Inch x 1 inch piece- of orange peel (orange part only)

4 8 oz pkgs cream cheese

2/3 Cup Sugar

1 tb Grated orange zest

2 tb Cranberry Liqueur (such- as Crantasia Schnapps)

8 oz White chocolate, melted

4 Eggs

Candied Orange Topping

4 Cup Water

2 Cup Sugar

3 Seedless oranges (unpeeled)- cut into paper-thin slices

Garnish

Whipped Cream

Shortbread Crust:

Preheat the oven to 190 degrees c. Working on a large flat

surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- you really need the het of your hands to work the butter in. Shape the dough into a ball and wrap in plastic wrap.

Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust

several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.

Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer

of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell,

covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.

Cranberry Glaze Filling:

Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.

White Chocolate Filling:

Reset the oven to 180 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.

Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move

cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.

Candied Oranges Topping:

Cover a wire rack with waxed paper. Set aside.

Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time

and adjust the heat so that the syrup bubbles only around the edges of the pan.

Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.

Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,

about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of

the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving.

Garnish:

whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer.

Cappuccino Cheesecake

I love coffee. My wife says I drink way to much, so how about I eat it instead?? If you like coffee, then you'll love this cheese cake recipe.

Cappuccino Cheesecake

1 1/2 Cup Finely Chopped Nuts

2 tb Sugar

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 Cup Sugar

3 tb Unbleached All-purpose Flour

4 Large Eggs

1 Cup Sour Cream

1 tb Instant Coffee Granules

1/4 ts Cinnamon

1/4 Cup Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cakepan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour,

mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool, gradually add to cream cheese mixture, mixing until well blended.

Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F. and continue baking 1 hour.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and whole coffee beans if desired.

Cookies and Cream Cheesecake

With all the mouth watering recipes I've given for main meals, I felt it only fair I add a few desert recipes as well. One of my favourites is cheesecake.

Cookies and Cream Cheesecake

2 Cup Cream-filled Cookies *

6 tb Margarine, Softened

1 ea Env. Unflavored Gelatin

1/4 Cup Cold Water

8 oz Cream Cheese Softened

1/2 Cup Sugar

3/4 Cup Milk

1 Cup Whipping Cream, Whipped

1 1/4 Cup Cream-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.

** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9- inch springform pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream.

Reserve 1 1/2 Cups cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Cookies and Cream Cheesecake

With all the mouth watering recipes I've given for main meals, I felt it only fair I add a few desert recipes as well. One of my favourites is cheesecake.

Cookies and Cream Cheesecake

2 Cup Cream-filled Cookies *

6 tb Margarine, Softened

1 ea Env. Unflavored Gelatin

1/4 Cup Cold Water

8 oz Cream Cheese Softened

1/2 Cup Sugar

3/4 Cup Milk

1 Cup Whipping Cream, Whipped

1 1/4 Cup Cream-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.

** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9- inch springform pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream.

Reserve 1 1/2 Cups cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.