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Hey guys! Happy Halloween!!  How is everyone doing? I have been super busy, as always. Let me catch you up on a couple things. First of all... a couple weeks ago something pretty huge happened for me! The local bakery that I work at,  Pinch of Sugar, started selling some of my homemade candies! Just peanut butter cups for now.. but I'm hoping that before Christmas I will be selling multiple kinds of candies there! I'm so excited about it. :) So if you're around town anytime soon, swing in and buy some of my handmade candies and a cupcake too! :) 
Also yesterday my roommates and I held our Halloween party! Soooo much fun! We had a some snacks.. ya know, some cupcakes, a cheese ball, spaghetti, lots of candy, and some awesome punch. Brent, the two Heather's, and I dressed as a mob family. Hopefully I'll get a pic of all of us up soon. :) 

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Anyways, enough about me and my life. Lets get to the real story here. CHEESECAKE. And not just any cheesecake. This cheese cake has a dark chocolate cookie crust, cream vanilla cheesecake with an out-of-this-world raspberry filling, and a dark chocolate drizzle on top. Yes. Yes it is as amazing as it sounds. YUMMMM... This is a 4 part recipe: crust, cheesecake, filling, drizzle. Lets get started shall we?:)  

Dark Chocolate Raspberry Cheesecake
Preheat oven to 350.
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Filling
12 oz fresh raspberries (leave a couple aside for garnish if you'd like)
4 tsp corn starch
1 Tbl sugar


Directions:
In a sauce pan add all 3 ingredients and turn the the heat on medium to medium high. Use a for to smash strawberries into a sauce. Bring the filling to a boil for 1 minute, then remove from heat. Set aside. 

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Cheesecake
2 pkg cream cheese, room temp
2 eggs
1 cup sugar
1 tsp vanilla

Directions:
In a mixing bowl, add all ingredients, and mix until cream. Set aside. 

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Crust
1 package dark chocolate cookies (I used the new Keebler's Dark Chocolate Fudge Striped Cookies
5 Tbl butter, melted
Directions:
Crush all of the cookies. You can use a food processor if you like, I used a gallon sized zip lock bag and a rolling pin. Pour cookie crumbs into a bowl, add the melted butter and mix. Set aside. 

Assembly
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Use wet hands to press cookies into the bottom of a 9'' spring form pan.

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Pour half of cheesecake batter over crust. Spread out evenly.

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Spread raspberry filling evenly over cheesecake batter.

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Spread remaining cheesecake batter on top. 

Bake for 45-50 minutes, rotating halfway through the bake time. When done, allow it to completely cool. 

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To make the chocolate drizzle, melt 1/2 teaspoon of butter and 1/4 cup dark chocolate chips together. Put into a small zip lock bag and snip off a small part of the corner with scissors. Drizzle your pretty designs on top of your cheesecake and garnish with a few fresh raspberries. Have fun impressing everyone with this! Don't worry, they don't have to know how easy it is. lol

Have you checked out my facebook page yet? You should! Its a great way to keep up with blog posts and giveaways! 
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If you have any questions or comments please get feel free to message me, leave a comment below, or contact me through my facebook page!  

Happy Baking! And Happy Halloween!! 
 
 
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I've been waiting all week for today! First off I would like to say "Thank You!" to all that entered this giveaway, and everyone that shared this giveaway with their friends to get more participants. Also a HUGE "THANK YOU!" to Kathy Henderson (aka my awesome mom) for helping to sponsor me and donating the prize for the giveaway! If you haven't checked out her Tupperware site I highly suggest it! 
     Now, before I get to the winner of the giveaway, of course I have a new recipe for you! Actually, its kind of a 2 in 1 deal. It would be excellent for kids to help with too! 

Dessert Croissants

White Chocolate-Raspberry

1 can croissants
6 raspberries
1/2 tsp sugar
4 oz cream cheese (room temp) 
White Chocolate Chips
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Filling
Puree raspberries and sugar. Add to cream cheese in a small mixing bowl and mix well. 

White Chocolate-Key Lime

1 can croissants
2 key limes
3/4 tsp key lime zest 
1/2 tsp sugar
4 oz cream cheese (room temp)
White chocolate chips
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Filling
In a small mixing bowl, combine zest, the juice from the 2 key limes, sugar, and cream cheese. Mix well. 

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Preheat oven to 375.
ASSEMBLY
Lay out pieces of croissant dough. Use a spoon to spread the cream cheese mixture onto the dough. (half the pieces with raspberry, the other half with key lime. I wouldn't mix the fillings.. lol) Sprinkle some white chocolate chips over the cream cheese. Roll the croissants. Place on a baking sheet lined with parchment paper. Bake for 10 minutes.
After you pull them from the oven, melt some white chocolate and drizzle over the top. No need to wait for them to cool! They are soooo good warm! 

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Now... back to the giveaway... aren't you just DYING to know if you won?? Here it is! The winner for the Tupperware giveaway is..... 
                                         MONICA PINNICK
Congratulations, Monica!
The winner will have 48 hours to claim her prize!
Please like my facebook page to keep with with my blog posts and future giveaways! 
Also, if you are interested in becoming a sponsor of my blog please feel free to contact me
Thanks! 
-Jenni