White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
2 c (or a 10 oz pkg) frozen raspberries
5 T + 1/2 c sugar, separated
2 t cornstarch
1/2 c water
15 Oreos, filling removed and discarded, and cookies crushed
1/4 c butter, melted and cooled
2 c white chocolate chips
1/2 c half & half
3- 8 oz pkgs cream cheese, softened
3 eggs
1 t vanilla

1. Preheat oven to 325*. Grease a 9" springform pan and wrap the bottom in foil.
2. In a small pot, combine raspberries, 2 tablespoons sugar, cornstarch, and water; bring to a boil and boil for 5 minutes, until sauce thickens. Strain sauce through a mesh strainer and set aside to cool.
3. In a small bowl, mix together Oreo crumbs, 3 tablespoons sugar, and melted butter; press into the bottom of the springform pan.
4. In a glass bowl, microwave chocolate chips and half & half for 3-5 minutes, stirring every 30 seconds or so, until well blended and smooth.
5. In a large bowl, cream together cream cheese and remaining 1/2 cup sugar; beat in eggs one at a time, and then add vanilla and melted chocolate mixture.
6. Pour roughly 2/3 of the batter into the pan; spoon about 4 tablespoons of raspberry sauce over batter, concentrating most of it in the middle. Pour in remaining batter and spoon raspberry sauce on top, to almost cover the cheesecake.
7. Bake for 60 minutes, turn off oven, and leave inside for another 60 minutes. Let cool, cover with plastic wrap, and refrigerate for at least 8 hours before removing from pan and serving.

Black and White Cupcakes

Black and White Cupcakes
1 1/2 c flour
1 c sugar
1 c + 2 T cocoa
1 1/2 t baking soda
1 t salt
1/2 c sour cream
3 eggs
3/4 c chocolate pudding (or about 3 Snack Packs)
1/2 c butter, melted
1 c chocolate chips

1. Preheat oven to 350* and line two muffin tins with cupcake liners.
2. In a large bowl, mix all of the dry ingredients together until well combined; add the wet ingredients and mix well, being sure to scrape down the sides of the bowl. Fold in the chocolate chips.
3. Fill each cupcake liner about 3/4 full and bake for 15-18 minutes, until they pass the toothpick test.
Let the cupcakes cool completely before frosting.

White Chocolate Frosting
8 oz [light] cream cheese, softened
1/4 c butter, softened
1 t vanilla
1 c white chocolate chips, melted
2 1/3 c powdered sugar

1. In a large bowl, beat cream cheese and butter together; add vanilla and melted chocolate; stir well.
2. Gradually add powdered sugar and whip until light and fluffy.

Mini Pumpkin Candy Cookies

Mini Pumpkin Candy Cookies
1 c butter, softened
2 c brown sugar
2 T milk
2 t vanilla
2 eggs
3 1/2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1- 12 oz bag white chocolate chips
1 lb bag candy pumpkins

1. Preheat oven to 350*; grease a cookie sheet.
2. In stand mixer, cream together butter, sugar, milk, vanilla, and eggs; sift in flour, baking soda, baking powder, and salt. Combine and then mix in chocolate chips.
3. Roll dough into about 2" balls and then push a pumpkin into the middle of the ball and wrap the dough around it. Make sure you can't see any part of the pumpkin.
4. Place the dough balls on the cookie sheet and bake for 10-12 minutes.
5. Immediately place another pumpkin in the center of each cookie and press it down slowly; let sit on the cookie sheet for about 5-10 minutes before transferring to a cooling rack.