WARM FUDGE FILLED CHEESECAKE RECIPES

Steps:

• Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.
• Gradually add flour, beating at low speed until blended.
• Stir in 1 teaspoon vanilla and pistachios.
• Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
• Bake at 350° for 12 to 15 minutes or until golden.
• Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Stir in remaining 2 teaspoons vanilla. (Do not overmix.).
• Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
• Pour in remaining batter, starting at outer edge and working toward center.
• Place cheesecake on a baking sheet.
• Bake at 350° for 1 hour or until set.
• Cool on a wire rack 1 hour.
• Serve slightly warm with sweetened whipped cream, if desired.
• Garnish, if desired.

Steps:

• Line a square (8-x-8” or 9-x-9”) baking pan with parchment paper then grease with cooking spray. Line the bottom of the pan with graham cracker squares so that the the entire bottom of the pan is covered, trimming graham crackers if necessary. In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla and salt. Cook, stirring often, until melted and smooth. Reduce heat to medium-low and add pudding mix; stir until completely dissolved. Turn off heat and add marshmallow fluff. Stir until melted. Pour mixture over graham crackers. Refrigerate until set, about 3 hours. Cut into small squares.