Peanut Butter Marshmallow Fudge

2 1/2 c. mini marshmallows, divided
11 1/2 oz. semi-sweet choc chips
11 1/2 oz. milk choc chips
1/2 c. creamy peanut butter

15 miniature Reese's peanut butter cups, roughly chopped

Line an 8 inch baking dish with parchment paper.

Spread 1 cup mini marshmallows onto the bottom of the prepared baking dish.

In a large bowl, combine the chocolate chips and peanut butter. Make sure the bowl is microwave safe. Microwave for 30 seconds, stir with a spatula. Continue cooking the fudge in 30 second increments, stirring in between, until the mixture is smooth.

Stir in the remaining marshmallows and peanut butter cups.

Pour the chocolate mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Chill in the refrigerator until firm; at least 2 hours. Cut into squares.

Here's a link to the recipe I used: http://www.ebay.com/gds/Peanut-Butter-Cup-Marshmallow-Fudge-/10000000205678098/g.html

Delicious Chocolate Cake

 18.25 oz. package of devil's food cake mix
4 oz. box of instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
4 eggs
1 1/2 c. chocolate chips

Preheat oven to 350 F.

Grease 2 9-inch round cake pans. Dust with flour and tap out the excess. Set aside.

In a large mixing bowl, combine the cake mix, pudding, sour cream, water, oil, and eggs. Blend with an electric mixer on low for 1 minute. Stop and scrape down the sides of the bowl.

On medium speed, continue to blend for 2-3 minutes more. The batter will be thick and should look well combined.

Fold in the chocolate chips.

Pour batter into prepared pans and smooth it out.

Bake for 25-32 minutes. Make sure the middle is cooked. Don't let it overcook.

Allow to cool in the pans for 20 minutes. Preferably on a wire rack.

Run a knife along the edges of the cake pans and remove cake by inverting it. Cool for another 20 minutes on the wire rack, right side up.

When the cake layers are completely cool, then it is time to frost them. If you'd like more than a two layer cake, cut the layers in half.

Use whatever frosting you'd like. I used a homemade buttercream frosting, but even store bought would work!

Here's a link to the original cake recipe: http://www.food.com/recipe/darn-good-chocolate-cake-cake-mix-cake-87205

M&M Cookies

3/4 c. butter, room temperature
1 c. brown sugar
1 egg

1 tsp. vanilla
3.4 oz. vanilla pudding mix
3/4 tsp. baking soda
1 tsp. kosher salt
2 c. flour
1 1/2 c. mini M&Ms

Preheat oven to 350 F.

Line 2 baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and sugar.

Add in the egg and vanilla. Mix.

Add in the pudding mix, soda, and salt. Mix.

Add in the flour, and beat until just combined.

Stir in the M&Ms.

Scoop dough onto prepared sheets using a cookie scoop or tablespoon. Line them about 2 inches apart.

Bake 9-11 minutes. They should just start to be turning golden around the edges, but still soft in the middle.

Cool 3-4 minutes on the baking sheets before removing to a cooling rack.

These cookies are fantastic.

Here's a link to the recipe I used: http://cookiesandcups.com/best-mm-cookies/

Guinness Brownies

Brownies:
1/4 c. vegetable oil
3/4 c. Guinness
2 c. sugar
1/2 tsp. vanilla
1/4 c. butter, melted and cooled
2 eggs
1 c. flour
2/3 c. Hershey's cocoa powder

Ganache:
5 oz. semi-sweet chocolate chips
2 Tbsp. butter
2 Tbsp. Guinness
1/4 c. confectioners sugar 

Preheat oven to 350 F.

Grease a 9x9 baking pan, then line with parchment paper.

To make the brownies: Mix the oil, Guinness, sugar and vanilla in a large bowl. Add in the butter and mix. Add in the eggs and mix completely.

In a separate medium sized bowl, combine the flour and cocoa powder.

Slowly add the dry ingredients to the wet ingredients. Stir until just combined.

Spread evenly in the prepared pan.

Bake 35-38 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool.

To make the ganache: Add the chips, butter, and Guinness in a microwave safe bowl. Melt about 30 seconds. Whisk. Melt for another 10 seconds. Whisk until smooth.

Add in the confectioners sugar. Whisk again until completely mixed.

Pour and spread over brownies. Cut into bars.

Delicious. Guinness and chocolate is such a winning combination.

Here is a link to the recipe I used: http://www.lifeloveandsugar.com/2015/02/27/guinness-chocolate-brownies/

Peppermint Bark

17 oz. white chocolate (not white chips), finely chopped

First layer

30 hard peppermint candies, coarsely crushed
7 oz. bittersweet chocolate, finely chopped
6 Tbsp. heavy cream
1 tsp. peppermint extract

Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out a 9x12-inch rectangle on the foil.

Put the white chocolate in a metal bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110 F.

White chocolate and peppermint

Remove the chocolate from the heat. Pour 2/3 cup onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.

Combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.

Bittersweet chocolate layer

Rewarm the remaining white chocolate over barely simmering water to 110 F. Working quickly, pour the white chocolate over the firm bittersweet layer, using your icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. Using a metal spatula, slip the bark off of the foil and onto the cutting board. Cut the bark crosswise into 2-inch-wide strips, then cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or just cut it into the size pieces you want.

Peppermint Bark

Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or let stand at room temperature for 10 minutes before serving.


Here's a link to the recipe I used: http://orangette.blogspot.com/2008/12/look-at-that.html

Pumpkin Pie with Chocolate Tiger Stripes

Pie Crust:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. shortening

Filling in the pie crust

2-3 Tbsp. cold water

Pumpkin Filling:
1 egg
1 1/4 c. canned pumpkin
2/3 c. sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 1/4 c. cream 

Chocolate Stripes:
2/3 c. semi-sweet chocolate chips
3 Tbsp. butter
1/2 c. filling mixture, reserved

To make the pie crust: Measure flour and salt into bowl. Cut in shortening and mix thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened (1-2 teaspoons water can be added if needed).

Before baking

Gather dough into ball. On a lightly floured surface or pastry cloth, shape into flattened round. With flour covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters. Unfold and ease into the pan.

Trim overhanging edge of pastry 1 inch from rim of pan. Use a fork to press the pastry around the edge. Fill with filling.

To make the filling: Preheat oven to 425 F.

Beat egg slightly, then beat in remaining ingredients. Pour into pastry lined pie pan, reserving 1/2 cup for the chocolate stripes.

Ready to eat!

To make the chocolate stripes: Melt the chocolate and butter together. Whisk together with the reserved filling mixture. Scoop into a piping bag with a flat piping nozzle. Pipe tiger stripes onto the top of the pie filling. The chocolate will sink a little into the filling, so keep piping the chocolate along the stripes you've made.

Bake 15 minutes.

Reduce oven heat to 350 F. Bake 35 minutes more. Let cool before serving. Refrigerate the leftovers.

Kit-Kat Cake

Frosted cake

Cooking spray
1 box devil's food cake mix
3.9 oz. box instant chocolate pudding mix
1 1/4 c. water
1/2 c. canola oil
3 eggs
1 jar chocolate fudge frosting
10 regular sized Kit-Kat bars
12 oz. bag regular M and M's
1 ribbon

Spray two 8" cake pans with cooking spray, and set aside.

With the Kit Kats

In a large bowl, mix together the cake mix, pudding mix, water, oil, and eggs. Beat until smooth. Batter will be very dense. Pour into prepared cake pans. If using glass pans, bake at 350 F for about 20-25 minutes. If using a dark pan, bake at 325 for 25-30 minutes. Let cool 10 minutes, then remove to a cooling rack and let the cakes cool completely.

View from the top

When the cakes are completely cooled, add a dollop of frosting to a large plate. Add the first layer of cake, bottom side up. Frost the top of the cake layer. Top with the second cake layer. Frost the top of the cake, then the sides.

Open all the Kit-Kats carefully. Break into sections of 2 bars each. Line the bars around the sides of the cake, pressing them in firmly. Make sure the Kit-Kats are all touching. Tie the ribbon around the Kit-Kats and pull firmly so they will stay in place.

Kit-Kat Cake!

Pour the bag of M and M's into the middle of the cake, reserving a few handfuls to decorate around the bottom of the cake on the plate.

Cut the pieces at every 2 Kit-Kat bars.

Delicious!

Here is a link to the recipe I used: http://michellestastycreations.blogspot.com/2012/04/kit-kat-cake.html

Brownie Cheesecake 2

Cheesecake:

Crust

1 1/3 c. chocolate cookie crumbs
3 Tbsp. sugar
1/3 c. butter, melted
24 oz. cream cheese
1 c. sugar
3 eggs
1 Tbsp. vanilla
1 c. whipping cream

Mini Brownies:
6 Tbsp. flour
2 Tbsp. cocoa powder

Brownie batter

pinch of salt
1/4 c. butter
2 Tbsp. bittersweet chocolate chips
6 Tbsp. sugar
2 rounded Tbsp. brown sugar
1 large egg
1 tsp. vanilla

Ganache:
1 oz. whipping cream
1/2 c. chocolate chips

Preheat oven to 300 F. This cheesecake will be baked in a bath, so wrap your 9 inch springform in 3 layers of aluminum foil to make sure none of the water seeps in while the cheesecake is baking. Then grease the bottom of the springform.

Cheesecake

To make the cheesecake: In a small bowl, combine the cookie crumbs, sugar, and melted butter. Press firmly into the bottom of the springform. Set aside.

Cream together the cream cheese and sugar. Add the eggs one at a time, making sure to beat well after each addition. Add the vanilla. Beat in the whipping cream. Pour over the prepared crust. Bake for 55-65 minutes. It doesn't need to be brown on top. Just the center can be a little wobbly when it comes out.

Remove the cake from the bath. Run a knife around the edge of the pan. Allow the cheesecake to cool to room temperature on a wire rack. Do not refrigerate until it has completely cooled. Then chill overnight.

Cheesecake with brownies

To make the brownies: Sift together the flour, cocoa, and salt. Melt together the butter and bittersweet chocolate in a microwave safe bowl for about 30 seconds in the microwave. Stir. Let cool to lukewarm. Add egg, vanilla, and sugars. Stir until the sugars are almost dissolved. Gently fold in the dry ingredients.

Grease an 8-inch square baking dish. Then line the dish with parchment/wax paper. Pour batter into the prepared dish. Bake 15-18 minutes at 325 F or until the surface of the brownies appear firm and dry. Do not over bake these brownies. Cool completely. Cut into 1/2 inch squares.

Ready to eat

To make the ganache: In a double boiler, melt together the cream and chocolate.

Top the cheesecake with the mini brownies. Drizzle the ganache over the brownies and cheesecake before serving.

Here's a link to my favorite food blog where I found the recipe: Brownie Cheesecake

Mint Chocolate Cake

Two cakes

Chocolate Cake:
2 c. sugar
2 c. flour
3/4 c. cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. buttermilk (or 1 c. milk and 1 tsp. lemon juice, then let sit 3 minutes)
1 c. black coffee
1/2 c. vegetable oil
1 tsp. vanilla

Frosting

Mint Frosting:
8 c. confectioners' sugar
1 c. Crisco
1 c. butter
1 Tbsp. mint extract (not peppermint!)
6 Tbsp. milk

Mint Chocolate Ganache

1 c. semi-sweet chocolate chips
1/4 c. whipping cream

2 tsp. mint extract

Frosting layer 1

To make the cake: Combine all ingredients in a large bowl and beat with electric mixer for 2 minutes. Pour into 2 greased and floured 8 or 9 inch cake pans. Bake at 350 F for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

The original recipe called for 4 layers, and I only made 2, but if you want to do the 4 layers, when the cakes are completely cooled, take dental floss and split each layer horizontally.

Frosted cake

To make the mint frosting: Using an electric mixer on low, mix together the sugar, Crisco, and butter. It will be dry mixing, but this will ensure even distribution of the butter and shortening throughout the sugar. Then add the mint and milk. Beat on high for 5 minutes, this will make it light and fluffy.

Put one cake layer on whatever plate you want to serve the cake on. Frost the top of this layer. Then add the second layer on top of the frosted layer. Frost the top of this and the sides evenly. Chill the cake for several hours before making the ganache.

Mint Chocolate Cake

Pull the cake out of the fridge about an hour before you want to serve it. At this point, make the ganache.

To make the ganache: Mix all the ingredients together in a small pot over low heat, stirring constantly. Remove from heat as soon as the chocolate chips are melted. Working as quickly as you can, pour the ganache onto the middle of the cake. Using an icing spatula, spread evenly over the top of the cake, letting the ganache spill over the sides.

Ready to eat!

Store in the fridge, but take it out an hour before serving again, otherwise the frosting will be too hard. This cake is delightful.

Here is a link to the original recipe I adapted: http://rockrecipes.blogspot.ca/2012/04/midnight-mint-chocolate-cake.html

Raspberry Chocolate Truffle Cheesecake

Crust:
2 c. chocolate cream-filled cookies, crushed
2 Tbsp. butter, melted

Before baking

Filling:
16 oz. cream cheese, softened
3/4 c. sugar
1 c. white baking chocolate, melted and cooled
1/3 c. heavy whipping cream
3 tsp. vanilla
3 eggs, lightly beaten
3 Tbsp. seedless raspberry jam

Truffle Layer:
1 1/4 c. heavy whipping cream
1/3 c. sugar
2 c. semisweet chocolate chips
3 Tbsp. seedless raspberry jam

To make the crust: In a large bowl, combine crushed cookies and melted butter. Press into the bottom and up the sides of a greased 9 inch springform pan; set aside.

After baking

To make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the melted white chocolate, cream, and vanilla. Add eggs; beat on low speed until just combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a rimmed cookie sheet.

Bake at 325 F for 40-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the pan to loosen; cool 1 hour longer.

With the truffle layer

Meanwhile, make the truffle layer: In a small saucepan combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Then beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.

Here is a link to the original recipe I used: http://www.tasteofhome.com/recipes/Chocolate-Truffle-Raspberry-Cheesecake

Frosted Chocolate Chip Cheesecake

Crust

*Plan ahead... needs to chill

Crust:
2 c. shortbread with fudge crumbs
6 Tbsp. butter, melted

Filling:
24 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla extract
3 eggs, lightly beaten

Ready to bake

1 c. mini semi-sweet chocolate chips

Frosting:
4 oz. milk chocolate candy bar, chopped
1 c. heavy whipping cream
2-3 Tbsp. caster sugar
sliced almonds, toasted

To make the crust: In a small bowl, combine shortbread crumbs and butter. Press onto the bottom and up the sides of a greased 9 inch springform pan. Chill for 15 minutes.

Out of the oven

To make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. Place pan on a rimmed baking sheet. Bake at 325 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.

Ready to eat

To make the frosting: In a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Meanwhile pour the heavy cream into a large metal bowl and beat on high until stiff peaks form. Add the sugar and beat on low until just mixed. Gradually fold in the melted chocolate. Frost the top of the cheesecake; garnish with almonds. Refrigerate leftover.

Recipe adapted from Taste of Home magazine 2011

Peppermint Creams

Pretty fun and simple. Here's a link to the recipe: http://bakingbuzzybee.wordpress.com/2011/12/10/peppermint-creams/

I used pink instead of green food coloring because I ran out of green.

Also, if you need a conversion of the confectioners sugar, it's about 3 3/4 c.

Enjoy! Fun for a party!

Recipe courtesy of Deborah Nugent

Flourless Chocolate Cream Cake

Here is a link to my friend's recipe that I used: http://bakingbuzzybee.wordpress.com/2011/08/22/flourless-chocolate-cream-cake/

It turned out pretty well, though it does take a bit of time.

Cake:
6 eggs
2/3 c. caster sugar
1/2 c. cocoa powder (it's actually supposed to be slightly less than 1/2 cup, so just don't fill the cup to the top)

Filling:
200 g. white chocolate (a little less than 8 oz.)
1/2 c. cream (again, slightly less than 1/2 cup)

Topping:
1 c. cream (it's actually 7/8 c. or 13 1/2 Tbsp., or just shy of 1 cup)
50 g. dark chocolate, grated



Preheat the oven to 350 F.

Grease two 8 inch round baking tins and line with baking parchment (if you only have one 8 inch baking tin, like me, then you can just divide the cake ingredients by two and bake one cake at a time).

To make the cake: Start by separating the eggs, place the white in a clean bowl and whisk till stiff. With the yolks beat them with the castor sugar until pale and thick, then add in the cocoa powder to the yolks and beat this lightly.

Gently fold egg whites into the chocolate yolks in three parts, use a metal spoon. Once combined, pour the mix into the prepared tin/s and bake for 10-15 mins. They should be slightly shrunken and springy to the touch. Leave to cool slightly then strip off the paper base.

While waiting for the cake to cool make the filling.

To make the filling: Break up the white chocolate into small pieces and place in a bowl. Bring the cream to the boil then immediately pour over the chocolate, leave for a min then stir till melted. Leave to cool slightly then spread on one layer of the cake to 1 cm away from edge.

(optional) Add berries to the ganache filling e.g. cherries, raspberries, strawberries, blueberries, blackberries…

Place the other cake on top of the filling. Whip the cream until it is firm then spread all over cake, sprinkle all over with grated dark chocolate.

 

Recipe courtesy of Miss Deborah Nugent

Twix Bars

I used this recipe to make a giant Twix bar rather than normal sized Twix bars. 

Shortbread and carmel

Shortbread Cookie:
 1 c. butter, room temperature
1/2 c. sugar
2 c. all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
2 Tbsp. milk

Carmel Filling:
15.5 oz. soft carmels (for the giant one, only about 20-25 carmels were used total)
2 Tbsp. milk
Dash of salt

Chocolate Topping:
12 oz. milk chocolate, broken into pieces
1 tsp. Crisco, if needed to make the chocolate softer (I did not use this)

For shortbread cookie: Cream together butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla. Separate the dough into halves and wrap each in plastic and refrigerate until the dough is as firm as a stick of butter. 

Now is the time to preheat your oven to 350 F and line a baking sheet or cookie sheet with parchment paper. Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers to about 1/2-3/4" thickness. Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time. 

For carmel layer: Unwrap and place your carmels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes). Pour carmel over the baked shortbread. Put in the refrigerator to harden and set. Cut the shortbread/carmel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.  

Giant Twix Bar

For chocolate coating: Microwave the chocolate at 1 minute intervals while stirring till melted or use a double boiler method to melt. Dip the bars into the chocolate and place them on waxed paper to set (if you make a giant bar, pour the chocolate over the top, chill, then flip over and coat the bottom then turn upright on wax paper). Chill in the refrigerator or freezer to speed up setting. Once they are set, you are ready to enjoy them!

Recipe courtesy of Jill Hanses 

Mounds Candy Bar

14 oz. coconut, shredded
14 oz. can sweetened condensed milk
1 lb. powdered sugar
24 oz. dark chocolate chips

Mix coconut, milk, and sugar. Chill. Roll into bite-sized pieces (or one giant one if you're daring) and place on wax paper. Refrigerate. Melt half the chocolate chips until they are 75% melted, and barely warm to the touch.  Then mix in the other half of the chocolate chips, stirring rapidly.  When the other chocolate chips are close to, but not 100 percent, melted, pour it all over the coconut. The chocolate will need to set before you can turn it over and coat the bottom.

Giant Mounds

Chocolate Mint Ice Cream

1 c. cream
3 Tbsp. fresh mint, chopped (or 1 tsp. mint extract, but fresh mint is better)
3 1/2 oz. dark chocolate, broken
2 oz. milk chocolate, broken

Cream

2 eggs, lightly beaten
1 Tbsp. caster sugar

Place the cream and mint in a small pan. Stir over low heat until the cream is almost boiling. Cool slightly. Add the chocolate to the cream. Stir over low heat until the chocolate has melted and the mixture is smooth. If you are using the mint extract, then the first step is to add the chocolate to the cream...

Whisk the eggs and sugar in a small bowl until creamy. Gradually add the warm chocolate mixture through a strainer (if you're using fresh mint). Discard the mint. Whisk until well combined and then cool.

Freeze the mixture in an ice cream machine according to the manufacturer's instructions. If you do not have an ice cream machine (like us), freeze in a metal container until just firm around the edges. Remove from the freezer and beat for 1 minute. Return to the freezer and freeze overnight.

Ice cream can be stored in the freezer for up to 3 weeks (but it won't last that long!).

From 1000 Best Recipes

Chocolate Cheesecake

Crust

Crust:
1 1/4 c. graham cracker crumbs
1/2 c. sugar
1/4 c. baking cocoa
6 Tbsp. butter, melted

Filling:
3 pkg. (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1 c. semisweet chocolate chips, melted

Filling

1 tsp. almond extract
1/2 tsp. vanilla extract

Topping:
1/4 c. semisweet chocolate chips
1/3 c. heavy whipping cream
1 Tbsp. honey

In a large bowl, combine the cracker crumbs, sugar, and cocoa; stir in butter until crumbly. Press onto the bottom and 1-inch up the side of a greased 9-inch springform pan. Set aside.

Just out of the oven

In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.

Bake at 350 F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

With topping

In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate the leftovers.

From tasteofhome.com