Pre-heat oven to 350 F. Press cookie crumbs into the bottom of an 8 inch springform pan. Wrap outside of pan TIGHTLY with foil to prevent water seeping in.
Process ricotta a food processor, scraping down sides once or twice until smooth.
In a large bowl, whisk eggs, sugar, flour, vanilla and orange peel until blended. Stir in ricotta until well blended.
Pour batter into prepared pan and spread evenly. Sprinkle chocolate chips over the top. Place pan in a large roasting pan in the oven. Pour hot water to a depth of 1 inch into roasting pan. Bake 90 minutes or until top is golden and cake pulls away slightly from sides of the pan. Center will still appear a bit jiggly.
Turn off heat and prop open the oven about 1 inch. Let cake cool about 45 minutes. Remove the foil and let cool completely in the pan on a cooling rack. Can be refrigerated up to one week. To serve, use a knife to seperate cake sides from the pan, gently remove. Top with heated apricot preserves and nuts.
Directions:
Cream margarine with 1/2 cup sugar. Stir in milk.
Sift cocoa, baking powder, salt and flour. Add to milk mixture. Pour into buttered 9" cake pan, top with nuts.
Mix remaining sugars and cocoa, spread over nuts. Pour boiling water over top, bake at 350° for 30 minutes. Cool completely in pan before serving.
Directions:
Pre-heat the oven to 350 degrees. Line the bottom of an 8-inch spring form pan with parchment paper, then butter genereously the bottom and sides or spray with cooking spray. Sprinkle the bottom with the graham cracker crumbs and chill.
In a large bowl, combine the sugar and cornstarch. Beat with the cream cheese until light and fluffy. Add the vanilla to the lightly beaten egg, then beat into the cream cheese mixture. Slowly add the cream while beating the cream cheese mixture.
Spread two thirds of the cream cheese mixture in the spring form pan. Fold the melted chocolate into the remaining and layer over.
Bake 40 to 45 minutes until the top is set and edges start to pull away from the sides of the pan. Turn off oven, open door slightly and cool about 45 minutes. Use a sharp knife and run around the edge between the cheesecake and the pan. Set on a wire rack and allow to cool completely, about 3 hours. Chill before serving.
Directions
Place four scoops of ice cream on a pan, freeze one hour.
Mix the egg with the vanilla and cinnamon. Roll each scoop in the egg mixture, then in the cereal until well coated. Freeze 1 hour. Reserve excess egg and cereal in the refrigerator.
Again, roll in the egg and then cereal. Freeze for several hours or overnight.
In hot deep fryer (375°) fry one ball at a time for 15 seconds. Place in freezer until all are done. Serve immediately w/ whipped topping and sauce.
Note: Freeze pan and utensils prior to starting.
