This is my favorite cheesecake, and the one I'm known for. It's especially decadent with the Kahlua sauce.

This has all the best things about cheesecake and pumpking pie combined. The first time I made this for Thanksgiving, I nearly didn't have to wash the pan afterwards-it had just about been licked clean. Needless to say, I've never made a plain pumpkin pie since.

Who can resist real New York cheesecake? Thick and tangy, and so many things go so well with it; blueberries are classic, but cherries and raspberries go nicely too.

If you like chocolate and cherries, this one's for you. The Kirsh can be a bit hard to find but is defintely worth it.

This one is persnickety to make; it's NOT a spur of the moment project. But boy, is it good.

I don't like this one much because I don't like the bourbon, but I've gotten rave reviews, so I included it. The brown sugar gives it a really different (but good) flavor.

This is a layered cheesecake, with the coffe on the bottom and the cream on the top, just like good cafe au lait.

This is one of my favorites. It's just a plain, ordinary chocolate cheesecake, but it's so much better than that. This one will satisfy your craving for chocolate!

Decadence on a plate-that's about the only way to describe this one

This is my favorite chocolate/fruit combination. Smother it with fresh raspberries for extra goodness.

Can you tell I like chocolate with just about anything? Chocolate/orange isn't to everybody's taste, but if it's to yours, you'll like this.

I don't like coconut either, but this is another one I've gotten rave reviews for, so I included it. I will say that it's the best coconut anything I've had in a long while.

This makes a great holiday dessert, and I've even been know to serve tiny slices of it with Christmas brunch.

This isn't exactly a cheesecake, but it's close, and it's a welcome variation to that old holiday standby. Take this to work and I guarantee it'll get eaten.

This one is sort of unusual, but it's very good. The gingersnap crust adds an extra zing.

The cool bite of mint makes this a great summer dessert.

If you like the taste of hazlenut, this is for you. Serve with tiny glasses of the remaining Frangelico for a hazlenut overload.

This crustless cheesecake is almost overwhelmingly sweet. A little bit goes a long way.

The best of both worlds! The delicious tang of key limes combined with the creamy richness of cheesecake.

This one isn't for everybody since eating flowers is an acquired taste, but if you're looking for a pretty, almost fantasy-ish cheesecake, give this one a try.

This one is so good, I don't quite know what to say about it. This is what I look forward to after a crisp autumn day spent walking in the fallen leaves.

Oreos. Cheesecake. Need I say more?

I LOVE peanut butter, so I was delighted to find a really good peanut butter cheesecake recipe. My friend makes this with cashew butter, and her advice is to pour off the extra oil before you meaure the cashew butter, otherwise the cake will be oily.

My kids call this 'upside down cheesecake' because the fruit is on the bottom.

Mmm...pralines and cheesecake. An absolutely wonderful combination!

Remember pecan turtles? This is a wonderfully rich version of that candy.

This one is rich, creamy and subtle.

White chocolate and hazlenut just go together so well.

This is the one that sold me on white chocolate. It's a subtle flavor, but it's so good.