TheKitchenCookie

I've always loved the looks of rich, decadent Black Forest desserts but my husband and I don't enjoy canned cherries that are typically used for them. So for this one I used Red Raspberries for a perfectly delicious flavor combination and we enjoyed a few pieces with plenty left to share with friends  Crust: Prepare 2 (8 inch) Springform Pans 1 box milk chocolate brownies, divided Mix and bake according to package directions. Don't over bake but don't be afraid to bake completely. Cool slightly. White Chocolate layer: 16 oz. cream cheese, room temp 1/3 cup white sugar 6 oz. white chocolate chips, melted 2 eggs, beaten 2 teaspoons vanilla Milk Chocolate layer: 16 oz. cream cheese, room temp 1/3 c. white sugar 1/2 cup Hershey's chocolate syrup, more or less according to your taste 2 eggs, beaten 2 teaspoons flour Pour separately over baked brownie crusts and bake till sides are puffy and have a dry look but the

Hello out there! I've been MIA for a long time but I promise I've not been sitting idle! :) If you enjoy coconut this one is for YOU!! Preheat oven to 300°. Crust: 1½ cups Almond Meal 1 cup All-Purpose flour ¾ cup pecan pieces, toasted and chopped fine ¼ cup brown sugar ½ teaspoon salt 7 Tablespoons cold butter Place all dry ingredients into food processor and give it a whirl. Add cold butter (cut into slices) and mix till crumbs form. Press into bottom and up sides of a prepared 10 inch Springform pan. Bake at 300° for 8 minutes. Remove from heat and cool a bit. Place a small dish of HOT water into oven on the bottom rack. Meanwhile as your crust is baking-- 48 oz. cream cheese, room temp. 1 can sweetened condensed milk ½ cup white sugar 1 cup sweetened coconut flakes 1 teaspoon coconut extract 6 eggs, beaten In Bosch mixer bowl combine the cream cheese, sweetened condensed milk, and sugar. Beat until smooth and somewhat fluffy. In a separate bow