I mentioned before I wanted to improve my cheesecake baking ability. I found this recipe HERE and am going to have to try it in my near future when I haven't sworn off baking, again=).

White Chocolate Cheesecake
This is a great cheesecake recipe. The white chocolate makes this cake particularly rich.

Ingredients
For the crust:
1 2/3 cup graham cracker crumbs

1/2 cup butter, melted

2 tablespoons granulated sugar

For the filling:
4 8-ounce packages of cream cheese

1 1/3 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Notes about the ingredients.
Use good quality white chocolate wafers with a high cocoa butter content. Wafers have a finer grind and are richer and smoother than chips. Some white chocolate chips do not melt properly.
Purchasing graham cracker crumbs will save you time and cleanup and usually cost less than crackers. If you use crackers, the easiest way to process them into crumbs is with a food processor.

Directions
Preheat the oven 325 degrees.
In a springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while it is still warm and while the beaters are running. Pour into the crust.
Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Serving suggestions:
Serve this cheesecake plain or with a topping. Our favorite topping is a simple sauce made with berries. We use these recipes often. They can be made with fresh or frozen fruit.

Raspberry Sauce
Raspberries alone are not tart and flavored enough for a dessert sauce even when thickened with a starch. There are two possible solutions: Cooking the fruit down to concentrate the flavors or adding a jelly for thickness and flavor. We chose the latter.
12 ounces, about 3 cups frozen, unsweetened raspberries

2/3 cup red currant jelly

about 1/4 cup sugar

Thaw and puree the raspberries. Strain them twice through a sieve or until nearly all of the seeds are removed. Place the puree in a small saucepan. Add the jelly.
Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
Yield: About 1 1/3 cups of raspberry sauce.

Strawberry Sauce
Strawberries alone are not tart and flavored enough for a dessert sauce even when thickened with a starch. There are two possible solutions: Cooking the fruit down to concentrate the flavors or adding a jelly for thickness and flavor. This recipe uses the latter.
12 ounces, about 3 cups frozen, unsweetened strawberries

2/3 cup red currant jelly

about 1/4 cup sugar
Thaw and puree the strawberries. Place the puree in a small saucepan. Add the jelly.
Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
Yield: About 1 1/3 cups of strawberry sauce.

another quilt

Thanks modabakeshop for the pattern

I found this other quilt that I like. I think I will make them each their own pattern. So who should get the hexagon one and who gets the pinwheels? How big do I make them. I want them to be big enough they can cuddle up to watch tv and their whole body be covered. Also, should I do one side with a warm comfy flannel and the quielted side out of cotton? Would that be crazy? I am still trying to decide if I want to brave out hand quilting them or tying. I looked into having someone hand quilt it, but it would be around $100 for each blanket. Yikes.