• Vanilla Ice Cream, four large scoops
• Bottled Fudge Sauce, heated, approximately 8 tablespoons or ½ cup
• Fresh Cherries  

This cheesecake recipe was taken from Gourmet magazine, printed in November of 1999.  The secret is here is to top rich cheesecake not with syrupy sweet cherry pie filling but with fresh, sliced cherries, sprinkled lightly with a little granulated sugar.  Cherries can be sliced and arranged, or spooned on top of cheesecake.

 For the crust:

• 1 ½ cups finely ground graham crackers
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/8 teaspoon salt

 Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24 centimeter spring form pan.  Fill right away or chill up to 2 hours.

For the cheesecake

• 5 (8 ounce) packages cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 5 large eggs
• 2 large egg yolks
• ½ teaspoon vanilla

• 8-10 large peaches, peeled and cut into thin wedges
• ¼ cup sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons cornstarch

For the biscuit topping

• 1 cup flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ stick cold, unsalted butter, cut into small pieces
• ¼ cup boiling water

• 8 pears, cored, peeled and sliced (about 4 pounds of fresh whole fruit)
• 2 TBSP lemon juice
• 1 TSP ground ginger
• ½ cup granulated sugar
• ¼ cup flour

In a mixing bowl, toss pears with lemon juice and ginger.  Mix together sugar and flour; sprinkle over pears and toss to mix.  Spoon into a lightly buttered baking dish.

For topping

• ½ cup packed brown sugar
• ½ cup whole wheat flour
• ½ cup rolled oats
• 1 TSP cinnamon
• ½ TSP nutmeg
• 4 TBSP butter, softened

• Ingredients
• 10-16 Golden Delicious Apples
• 2 ½ Cups Sugar
• 2 Tablespoons Cinnamon
• 1/8 Cup Lemon Juice
• 2 Tablespoons Butter
• ½ Cup Flour
• 2 Pie Shells – 10"