CHOCOLATELY PEACH CHEESECAKE

Servings: 12 to 18.

FILLING

3 packages (8 ounces each) cream cheese

¾ cup sugar

5 tablespoons cornstarch

4 eggs

1 egg yolk

1 teaspoon vanilla

1 teaspoon lemon juice

2/3 cup whipping cream

1 1/3 cups peeled and finely chopped peaches

In large mixing bowl, combine cream cheese, sugar and cornstarch. Mix until smooth. Add eggs, one at a time, and the extra egg yolk, stirring well between additions. Blend in vanilla and lemon juice. Stir in cream and gently fold in chopped peaches. Cover and set in refrigerator while making crust.

CRUST

1 ½ cups graham cracker crumbs

3 tablespoons sugar

¼ cup melted butter or margarine

Preheat oven to 350 F. In medium mixing bowl, combine cracker crumbs and sugar. Stir in melted butter. Mix well and press into bottom of a 10-inch springform pan.

Place on a large baking sheet. Spread peach mixture in crust. Bake 5 to 10 minutes. Lower oven temperature to 250 degrees and continue baking about 1 hour, until center no longer looks moist. Remove from oven and run knife around the inside of the pan. Turn oven off and return cake for about 30 minutes. Remove pan from oven, remove cake from pan and refrigerate uncovered overnight.

TOPPING

2 medium peaches

1 tablespoon lemon juice

1 teaspoon sugar

1 small chocolate candy bar

In medium mixing bowl, toss together peaches, lemon juice and sugar. Arrange on top of cake. Chill until ready to serve. To serve, cut chocolate bar into shavings and sprinkle over cake. — Carol

DEAR MELBA: This cookie recipe is a perfect addition to any picnic. It was given to me by my aunt after a family gathering in Vermont.

POTATO CHIP COOKIES

1 cup butter, softened

½ cup margarine, softened

1 cup sugar

1 egg

1 ¼ teaspoons vanilla

1 ¾ cups crushed plain potato chips

3 ¾ cups flour

Preheat oven to 325 F. In mixing bowl, cream together butter, margarine, sugar and egg.

Stir in vanilla, potato chips and flour. Blend well. Drop by spoonfuls onto cookie sheets and bake until lightly browned, about 18 to 20 minutes. — J.P. Miller, Oklahoma City

DEAR MELBA: In the 1980s you published a recipe for No Roll Sugar Cookies. It has become one of my favorites, but now I’ve misplaced the recipe. It required an hour in the refrigerator. Is it possible to get another copy of the recipe? — Amy Christine Lesher