CHEESE SHARK TANK RECIPES

Steps:

• Spray and 8" springform pan liberally with cooking spray. In a large bowl, mix together Nilla crumbs, butter, sugar, and salt. Press into the bottom of prepared pan. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.  In another large bowl, beat cream cheese and sour cream until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. Fold whipped cream into cream cheese mixture, then fold in blue food coloring until mixture is bright blue. Pour mixture over crust and smooth with an offset spatula. Refrigerate for 2 hours. Make jell-o layer: In a large measuring cup, combine jell-o powder with 1 cup boiling water, and whisk until all powder is dissolved. Whisk in 1 cup cold water. Place fish gummies all over the surface of the cheesecake, then pour all but 1/2 cup jell-o mixture onto cheesecake. Refrigerate 2 hours, or until firm. Place sharks all over cheesecake, then pour in remaining 1/2 cup jell-o onto cheesecake. Refrigerate 2 more hours, or until firm, and serve.

Steps:

• In a large bowl, combine cream cheese, cheddar, green onions, everything seasoning, and cayenne. Using a hand mixer, beat until fully combined.  Scoop mixture out of bowl onto a large piece of plastic wrap. Using the plastic wrap, shape mixture into a triangle with a flat bottom and slightly rounded sides (to make the shark’s head). Refrigerate until firm enough to hold its shape, about 1 hour.  Unwrap shark head cheese ball onto a serving platter or large cutting board.  Cut a piece of paper into the same shape as your shark's head, but smaller. Center it on the bottom of the shark head cheese ball, then pour and press poppy seeds onto the exposed cheese ball surface. Carefully pull away piece of paper and clean around cheese ball.  Place sopressata halves on the bottom center of the shark head cheeseball to form a semi-circle. This is your shark's open mouth. Cut teeth out of the slice of cheese and place on top of sopressata. Working with leftover cheese, cut 2 tiny pieces of cheese and place on each side of the shark's head, then place a peppercorn on top of each. (If the peppercorn is rolling off, dab it with some cream cheese or hummus.)