Cherry Swirl Cheesecake

from here

• 1 (21 ounce) can cherry pie filling or topping
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 3 large eggs
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

(I used a simple chocolate graham cracker crust)

1. Preheat oven to 300 degree F.
2. In blender, puree cherry filling until smooth.
3. In bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
4. Pour half of batter into pan; top with 1/2 cup puree. Repeat with one more layer of batter and puree. With knife, swirl puree into cream cheese mixture.
5. Bake 50 to 55 minutes or until center is set.
6. Cool.
7. Chill.

Nutella Cheesecake

from Coconut & Lime

The Crust

• 1/2 cup old-fashioned rolled oats
• 1/4 cup flour
• 1/4 cup cocoa
• 1/4 cup dark brown sugar
• 1/4 cup butter, melted
• 1/8 teaspoon salt

1. Mix together crust ingredients
2. Press into the bottom of an 8 inches springform pan
3. Bake 15 minutes at 350 degrees

The Filling

• 2 8 oz packages cream cheese, at room temperature
• 1/4 cup Nutella
• 1/2 cup sugar
• 2 tablespoons flour
• 2 large eggs, at room temperature

1. Mix together cream cheese and sugar
2. Add flour and eggs
3. Pour 2/3 of the mixture into the pan
4. Add nutella into the remaining mixture and mix
5. Pour nutella mixture into the pan
6. Bake for 25 minutes or until set