Chocolate Cheesecake Bars

1 pkg JELL-O No Bake Real Cheesecake
6 Tbls Blue Bonnet Margarine, melted
2 Tbls sugar
1 Tbls water
1 1/2 cups cold milk
1  Sq BAKER'S Semi-Sweet Baking Chocolate, melted
1/2  cup Planters Pecan nut pieces

Line 8-inch square pan with foil, extending over the edges to form handles for easy serving.

Stir Crust mix, butter, sugar and water thoroughly in bowl until crumbs are well moistened.  Press firmly onto bottom of prepared pan using measuring cup.
Beat milk and filling mix with electric mixer on low speed until blended.  Beat on medium speed 3 minutes.  (Filling will be thick.)  Spread 1/2 of the filling over crust. 
Stir chocolate into remaining filling.  Spread over filling in pan.  Sprinkle with nuts.
Freeze 4 hours or overnight.  To serve, using foil handles, lift from pan to cutting board and remove foil.  Let stand at room temperature 10 minutes for easy slicing. 
Makes 18 bars.

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A delectable dessert reserved for those adult gatherings and celebrations.

    CRUST

3 tbls margarine + 1/3 cup sugar, + 1 egg, + 3/4 cup flour

    FILLING

3  (8 oz.) packages of softened cream cheese

3/4  cup sugar

3  tbls flour

3  eggs

1  (16 oz.) can peach halves.  Reserve 4 halves for garnish, then drain and puree remainder

1/4  cup amaretto-flavored liqueur

1  sm pkg of almond slivers

Heat oven to 450 degrees.  Beat margarine and sugar at medium speed with electric mixer until light and fluffy.  Blend in egg.  Add flour; mix well.  Spread dough onto bottom of 9-inch springform pan.  Bake 10 minutes.

Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.  Add eggs, 1 at a time, mixing well after each addition.  Add peaches and liqueur; mix well.  Pour over crust. 

Bake 10 minutes.  Reduce oven temperature to 250 degrees and continue baking 1 hr. and 5 min.  Loosen cake from rim of pan;  cool before removing rim of pan.  Refrigerate.  Garnish with almond slivers and peach slices.

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