First up: Chocolate Cheesecake (of course!)

I couldn't just get my blog going without going to the dark side first..chocolate that is! :)
First up on the recipe board is my very own:

Chocolate Bliss Cheesecake

The best chocolate cheesecake recipe I've attempted to create thus far! Warnng! VERY rich and a small slice is usually enough!

18 Oreo Cookies, finely crushed (take out sum frustrations!)
2 tbsp butter melted
3 pkgs (8oz) excellent quality cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 pkg (8 squares) Semi Sweet Chocolate, melted & cooled slightly (like Bakers Chocolate brand)
3 eggs

Preheat oven to 325. Press combined crumbs and butter onto bottom of 9" springform pan (do not use bigger pan! Important!)
To melt chocolate, place in micro safe bowl. Heat for 60 second, stir, replace for addition 10 second intervals until completely melted. Set aside to cool. You can also opt to use a double boiler method if you prefer & are farmiliar with that.
Beat softened cream cheese, sugar and vanilla with mixer until well blended. (remember to scrape sides and bottom of bowl ESPECIALLY if using a stand mixer!) Add Chocolate, mix well. Add eggs, 1 AT A TIME mixing on low speed after each just until blended.
Place prepared crust in springform pan on a large sheet of aluminum foil and fold up along all sides. Place that in a large baking dish or roasting pan and pour the cheesecake batter on the crust into the pan. Place on rack in oven and pour heated (not boiling) water into the pan to about halfway up the sides of the springform pan. Bake 1 hour. DO NOT OPEN OVEN DOOR! Leave closed, and let the oven cool off WITH the cheesecake in it (aprox 3-4 hours works). This will make it come out without cracks on top due to quick heating and cooling) If you do get some cracks, just hide them by decorating with some chocolate curls and/or shavings.
(Cool before removing rim) Run knife around edges to loosen cake if necessaey when removing springform rim. Refridgerate at least 4 hours, but preferably overnight.

Toppings 

To make this a "turtle" style, drizzle with caramel, chocolate and top with pecans in place for each slice on top.

You can also mix in a few Andes mints into the chocolate when melting and top with chopped Andes mints and drizzled chocolate for a mint (grasshopper) chocolate cheesecake.

Pictured: Turtle Style Chocolate Bliss Cheesecake