Dessert

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Prep time: 60 minutes

Chocolate raspberry truffle cheesecake

Dessert
Grind cookies to a fine powder, mix with butter, and press into the bottom and about an inch up the sides of a 9 inch springform pan (or 2 7 inch pans). Refrigerate while making the filling. Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes, or until smooth. Stir every minute. Mix in the jam, and stir until dissolved. Let cool 10 minutes. Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla, and the chocolate raspberry mixture. Mix well.
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Prep time: 45 minutes

Skaarup's Chocolate fudge

Dessert
Line a 9x9 pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow creme into a 3 quart saucepan (or pyrex bowl) and set aside. Chop walnuts and set aside. Heat milk at medium setting until warm and add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue to boil for about 8 minutes (if using a candy thermometer, continue boiling until temperature reaches 235 F), but do not exceed 9 minutes rolling boil total. Remove from heat and add butter. Stir until dissolved, but no more than 30 seconds.
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