Blueberry Betty, NYT Cookbook, 1990

Filling:
1 qt. fresh blueberries
1 T. lemon juice
1/4 t. cinnamon

Wash berries & drain. Place in 1 1/2 qt. casserole. Sprinkle with lemon juice & cinnamon.

Sift together:
1 c. all-purpose flour
1 c. sugar

chop/blend into flour mixture until crumbly:
1/4 lb. butter
Sprinkle over berries.
Bake 375 degree oven, 45 minutes

Serve hot, topped with vanilla ice cream

Chocolate Cheesecake

 Crust:
18 Oreo cookies, finely crushed, about 1 1/2 cups, or equivalent crushed, dark chocolate cookies
2 T. butter, melted (might need a little more for plain chocolate cookie crumbs)

Mix cookie crumbs and butter, press firmly into bottom of 9" springform pan.

Filling:
3 pkg (8 oz. each) cream cheese at room temperature
3/4 c. sugar
1 (generous) t. vanilla
six ounces melted semi-sweet chocolate, cooled slightly
3 eggs

Beat together sugar and cream cheese until fluffy; add remaining ingredients and thoroughly combine. Pour over crust. Bake 350 degree oven until center is just barely set, about 1 hour. Allow to cool.

Topping:
1/4 c. melted, seedless raspberry jam
1/2 c. sour cream

Spread melted jam over top of cheese cake; top with sour cream and gently spread evenly over jam.

If desired, add white chocolate shavings

Easier method:

Purchase 2 pre-made chocolate cookie or Oreo crusts and divide filling evenly between the crusts. Bake until set. Finish as directed above.