This book is excellent and has a lot of great recipes in it. It has beverages, muffins, cookies, cakes. Also has alot of good tips for baking. I made this recipe and I have to give it a 5 Star rating It was a big size piece with excellent flavor. This is an excellent book to satisfy any cravings you might have for sweets. The recipe below did it for me! This is a must buy book. Has just about anything you could need to satisfy those sweet cravings. Click on the book above to buy it at Amazon. You wont regret it! I was very impressed and I think you will be to. It really is a must buy book for those times when you need something above and beyond. I highly recommend this book. Visit her web site Marlene Koch.com

The recipe below is printed with

The analysis for the Cheesecake does include the crust.

CHOCOLATE PEPPERMINT CHEESECAKE

1 Chocolate Cheesecake Crumb Crust (see Below) 1 Envelope Unflavored Gelatin (2 1/2 Teaspoons) 1/4 Cup Cold Water 8 Ounces Tub Style Light Cream Cheese 8 Ounces Non-Fat Cream Cheese, room temperature 1/2 Cup Splenda Granular 1/2 Cup 1% Milk

12 Sugar Free Peppermint Hard Candies, finely Crushed 1/2 Teaspoon Peppermint Extract 1 1/2 Cups Light Whipped Topping, thawed 6 Sugar Free Peppermint Candies Crushed 1 1.5 Ounce Milk or Semisweet Chocloate Bar

In a small saucepan, sprinkle the gelatin over water. Let Stand for 3 minutes. Place over low heat, stirring until gelatin dissolves. Remove from heat. In a large mixing bowl, with an electric mixer, beat the cream cheeses and Splenda until creamy. Add the gelatin mixture and the milk. Beat on low speed until smooth. Stir in the 12 crushed peppermints and extract. Chill until the mixture mounds slightly when dropped from a spoon. Fold in the whipped topping. Pour into the prepared crust and smooth top. Refrigerate at least 3 hours. Before serving, sprinkle top of the cake with remaining crushed peppermint candies. As a final decorative touch, use a vegeatble peeler to shave chocolate curls directly onto the top of the cake.

SERVINGS 12; CALORIES 190; FAT 9 g; PROTEIN 8 g; CARBS 22 g; FIBER 0 g SODIUM 320 mg SERVING SIZE= 1/12 of Cake

CHEESECAKE CRUMB CRUST

3/4 Cup Chocolate Graham Cracker Crumbs (about 12 squares) 2 Tablespoons Splenda

1 Tablespoon Margarine or butter, melted 1 Teaspoon Cocoa Powder

Preheat Oven to 350°. Spray a 8 or 9" springform pan, with non-stick cooking spray. If starting with the whole graham crackes, place them in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda and melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of the prepared pan. With your fingets, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool. Make sure it is completely cool when using for unbaked cheesecakes. Variation: Chocolate Crumb crust

SERVINGS 12; CALORIES 40; FAT 1.5 g; PROTEIN 08 g; CARBS 6 g; FIBER 0 g SODIUM 55 mg SERVING SIZE= 1/12 of Crust WW POINTS: 1

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Updated 12/23/01