Heat oven to 350°F.

Lightly grease cookie sheet.

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended.

Add eggs; beat well.

Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.

Stir in brickle.

Drop by heaping teaspoons onto prepared cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Cool slightly.

Prepare CHOCOLATE CRUMB CRUST.

Heat oven to 350°F.

Beat cream cheese and sugar in large bowl until smooth.

Add eggs, sour cream, flour, vanilla and salt; beat until smooth.

Stir together remaining batter with melted white chips; stir until smooth.

Pour over chocolate layer.

Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours.

Cover; refrigerate leftover cheesecake.

Prepare CHOCOLATE CRUMB CRUST.

Heat oven to 350° F.

Beat cream cheese and sugar in large bowl until smooth.

Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

Set aside 2 tablespoons chocolate chips.

Place remaining chips in large microwave-safe bowl.

Microwave at HIGH (100%) 1-1/2 minutes; stir.

If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.

Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.

Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

Bake 50 to 55 minutes or until center is almost set.

Remove from oven to wire rack.

With knife, immediately loosen cake from side of pan.

Cool to room temperature.

Place reserved chocolate chips and shortening in small microwave-safe bowl.

Microwave at HIGH 30 seconds; stir.

If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

Drizzle over top of cheesecake.

Cover; refrigerate several hours until cold.

Cover; refrigerate leftover cheesecake.

Prepare CHOCOLATE CRUMB CRUST.

Heat oven to 300°F.

Combine cocoa and butter until smooth in small bowl; set aside.

Beat cream cheese in large bowl until fluffy.

Gradually add sweetened condensed milk, beating until smooth.

Beat in eggs and vanilla then flour.

Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust.

Spoon half of chocolate batter in dollops into pan.

Repeat, ending with chocolate batter.

With metal spatula or knife, cut through batters to marble.

Bake 50 to 60 minutes or until center is set.

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Refrigerate several hours before serving.

Store covered in refrigerator

Heat oven to 300°F.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.*

Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.

Stir together cocoa and 1/4 cup butter.

Beat cream cheese until fluffy.

Beat in cocoa mixture.

Gradually beat in sweetened condensed milk.

Beat in eggs and vanilla.

Fill muffin cups with batter.

Bake 35 minutes or until set.

Cool 15 minutes; remove from pan to wire rack.

Cool completely.

Refrigerate.

Allow to set.

Serve at room temperature.

Prepare GRAHAM CRACKER CRUST.

Heat oven to 450°F.

Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.

Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.

If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Add peanut butter chip mixture to cream cheese mixture, beating just until blended.

Add eggs, one at a time, mixing well after each addition.

Stir in vanilla.

Pour mixture over prepared GRAHAM CRACKER CRUST.

Bake 10 minutes.

Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.)

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake.

Refrigerate before serving.

Cover; refrigerate leftover cheesecake.

Prepare CHOCOLATE COOKIE CRUST.

Increase oven temperature to 400°F.

Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.

Add pumpkin and eggs; beat until well blended.

Stir in small chocolate chips; pour batter into prepared crust.

Bake 10 minutes.

Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Refrigerate about 5 hours before serving.

Prepare and garnish with CHOCOLATE LEAVES, if desired.

Cover; refrigerate leftover cheesecake.

Prepare CRUMB CRUST.

Heat oven to 350 F.

Beat cream cheese and sugar in large bowl until smooth.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla.

Pour into prepared crust.

Bake 45 to 50 minutes or until almost set*

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Cover; refrigerate several hours or until chilled.

Just before serving, garnish as desired.

Cover; refrigerate leftover cheesecake.

Heat oven to 325°F.

Line muffin cups (2-1/2 inches in diameter) with foil bake cups.

Place one vanilla wafer (flat-side down) in bottom of each cup. 2. Beat cream cheese in large bowl until smooth.

Add sugar, cocoa and flour; blend well.

Add eggs; beat well.

Stir in sour cream and almond extract.

Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set.

Remove from oven; cool 5 to 10 minutes.

Spread heaping teaspoon SOUR CREAM TOPPING on each cup.

Cool completely in pan on wire rack; refrigerate.

Just before serving, garnish with cherry pie filling.

Cover; refrigerate leftover cheesecakes.

Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.

If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Refrigerate 3 hours or until firm.

Roll mixture into 1-inch balls.

Roll each ball in coating.

Cover; store in refrigerator.