Crust:
1 3/4 cups (about 18) crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted

Filling:
1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi-sweet chocolate, grated or made into curls

How To Make:
Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
Microwave white chocolate chips morsels in small, microwave-safe bowl on
medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20
second intervals, stirring until smooth; cool to room temperature. Beat
cream cheese, sugar and vanilla extract in large mixer bowl until smooth.
Beat in eggs; gradually beat in melted white chips. Spread over chocolate
crust. Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove
sides of springform pan. Sprinkle grated chocolate or curls over cheesecake
before serving.

Material:
225 Gr butter
75 Gr powdered sugar
1 / 2 teaspoon vanilla
400 gr all-purpose flour
2 tablespoons cornstarch
ready-made pineapple jam to taste
cherry bits

Polesa:
1 egg yolk + 1 tablespoon water

How to Make:
1. Beat butter, egg yolk, vanilla until smooth
2. enter the flour, cornstarch. mix well.
3. Printed with flower print. place in buttered baking sheet polished
4. yolk topical
5. pineapple jam berries, cherries
6. Oven 106 degrees C for 15 minutes

Dry Print Nastar Cookies

Material:
600 gr wheat flour proteins were
400 gr butter
300 gr powdered sugar
50 gr cornstarch
60 ml sweetened condensed milk chocolate
100 gr chocolate powder
2 eggs yolk
1 / 2 teaspoon baking soda

Contents:
250 g cashew nuts / peanuts chopped

How to Make:
1. Beat butter, sweetened condensed milk, egg yolks and powdered sugar with mixer until smooth.
2. Separate place, mix and sift flour, cornstarch, cocoa powder and baking soda
3. Enter the flour mixture into the beaten butter, stirring with a wooden spoon / plastic spatula until well blended. add nuts / chopped peanuts, stirring until dough is formed together.
4. Take center spatula, and place the pan over beroles margarine. tap – tap the surface using the back of a fork.
5. Bake dough in oven temperature 150 C for 30 minutes or until cake is cooked. lift. set aside.
6. Pack the cookies in an airtight stoles or plastic bags. ready to be served cake.