This recipe is courtesy of McCormick® INGREDIENTS 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 2 tablespoons McCormick® Strawberry Extract With Other Natural Flavors 1 tub (8 ounces) frozen whipped topping, thawed 1 prepared vanilla crumb crust (6 ounces) INSTRUCTIONS Beat cream cheese, sugar and strawberry flavor in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator. Easy Strawberry Sauce : Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormick® Pure Vanilla Extract or McCormick® Pure Almond Flavor.

INGREDIENTS 2 cups chocolate cookies, crushed fine ½ cup butter, softened 2 cups confectioners sugar 8 oz. cream cheese, softened ¼ cup egg substitute 6 firm bananas, sliced lengthwise 16 oz. can crushed pineapple 1 pint heavy cream, whipped or container whipped topping ½ cup finely chopped pecans INSTRUCTIONS Combine cookie crumbs and butter to form a crust, press into a 9X13” pan, and refrigerate for 30 minutes. In a large mixing bowl, mix sugar, cream cheese and egg substitute. Spread over the crust. Add sliced bananas, pineapple and whipped cream in layers. Sprinkle with chopped pecans and refrigerate for 2 hours before serving.  Serves 12.

INGREDIENTS 8 oz sweet baking chocolate 1 cup heavy cream 4 egg yolks 1 tsp vanilla extract Whipped cream for garnish INSTRUCTIONS Place chocolate in 1 quart glass bowl. Microwave on high for 2 ½ -3 minutes, stirring once or twice. Gradually add heavy cream, stirring until smooth. Beat egg yolks with a whisk. Gradually stir about a quarter of the chocolate mixture into the egg yolks, add to the remaining chocolate mixture, stirring constantly. Stir in vanilla. Spoon mixture into small cordial glasses or something similar in size. Refrigerate until well chilled. Garnish with whipped cream.  Serves 4.