1.           Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges. 2.           In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.  3.           Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.  4.           Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving. 

1.  Preheat the oven to 350°F, and put the kettle on to boil.
2. For the base, process the crackers, butter and heaped tablespoon chestnut purée until like fine crumbs. Press the mixture into the bottom of a 9 inch springform pan and place in the fridge while you make the filling.
3. Beat the cream cheese until smooth and add the sugar. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese and sugar.
4. Pour in the sour cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée. 
5.  Line the outside of the springform pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with aluminum foil, covering the layer of plastic wrap to make a very watertight casing. Stand the springform, thus covered, in a roasting pan and pour in the chestnut filling. Once that's done, pour water from a recently boiled kettle into the roasting pan to come just over an inch up the side of the pan (the plastic wrap will make it bob up and down a bit) and place in the oven to cook for an hour.
6. When the cheesecake's ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting pan, take off the foil and plastic wrap and let the cheesecake cool on a rack.
7. Refrigerate overnight before unmolding and leaving it to get back to room temperature. If you need to unmold it long before you want to eat it (I often do just because I like to get all bothersome stuff out of the way before people arrive) then just sit it on its serving plate in the fridge until about 20–30 minutes before you want to eat it.

1. Combine the cookies, cinnamon, and butter in a food processor until it has a sand like texture.
2. Press into the bottom of a springform pan in an even layer.  Chill.  Preheat the oven to 340 F.
3. Combine the pumpkin and creamcheese in the processor until well blended.  Add the sguar and break the eggs in one at a time, with the motor running.  Add the lemon juice and blitz agan. 
4. Wrap the outside of the pan with plastic wrap, in a couple layers, and then in aluminum foil.  Sit the pan in a bain marie.
5. Scrape the pumpkin mixture into the pan.  Bake for 1 hour and 45 minutes.  Let cool on a rack.  Chill.  Serve.

1. Preheat the oven to 350 F. 
2. Finely crush 40 of the wafers and then combine with the butter.
3. Press the mixture firmly into the bottom of a 9" springform pan. 
4. Stand wafers around the edge of the pan, pressing gently into the crust to secure.
5. Beat the cream cheese and the sugar together until well blended.  Add the vanilla and the eggs.
6. Pour into the prepared crust.
7. Bake for 45 to 50 minutes until the centre is almost set.  Cool and then chill for at least 4 hours.
8. Microwave the caramels with the milk until they are melted.  Cool slightly and then pour over the cake.  Top evenly with the almonds.
9. Serve.

1. Preheat the oven to 350 F.  Cover the bottom of a 9" springform pan with parchment paper. 
2. Combine the pecans, butter, and 2 tbsp of sugar and then press firmly into the bottom of the pan.
3. Microwave the caramels with the milk until they are melted.  Stir.
4. Spread the mixture over the crust to within 1 inch of the edge.
5. Beat the cream cheese with 1/2 cup sugar until well blended.  Add the eggs, mixing well.
6. Melt the chocolate in the microwave.  Stir it into the cream cheese.
7. Pour the mixture over the caramel layer.
8. Bake for 45 to 50 minutes or until the centre is almost set.
9. Cool completely.
10. Chill for at least 3 hours.  Serve.

1. Combine the crumbs and the butter and press into an 8" springform pan. Chill and preheat the oven to 350 F.
2. Beat the cream cheese until smooth and then add 1/2 cup of sugar.  Beat in the eggs and the yolks, then add the 1 1/2 tbsp vanilla and the lemon juice.
3. Fill a kettle with water and set to boil.
4. Line the outside of the chilled pan with aluminum twiceand then put into a large roasting pan.  Pour the cream cheese mixture onto the base and then pour the hot water around the outside of the pan about halfway.
5. Bake for 50 minutes until it feels set, but not rigid.  Whisk together the soucream, 1/2 tsp vanilla, and 1 tbsp of sugar.  Pour on top of the cheesecake and return to the oven for 10 minutes. 
6. Take the cake out of the oven and carefully remove the springform pan from the roasting pan.  Unwrap it and let it cool on a rack. 
7. Chill.  Serve.

1. Melt half a cup plus 2 tbsp of butter.  Combine with the graham cracker crumbs, 3 tbsp of sugar, and press into the base of a 9" springform pan.  Chill for 30 minutes.
2. Preheat the oven to 325 F.
3. In a large bowl, combine 3/4 cup of sugar and the cornstarch.  Beat in the cream cheese, 6 egg yolks,and the vanilla with an electric beater.
4. Slowly pour in the heavy cream and the sourcream, beating constantly.  Add the salt and the lemon zest.
5. Wash your beaters.
6. Beat 6 egg whites to stiff peaks and then fold into the cheese mixture.  Scoop onto the chilled base.
7. Bake for 1 to 1 1/2 hours without opening the oven door until the cheesecake is golden.  Turn off the heat and let the cake stand in the oven for 2 more hours.
8. Take the cake out of the oven and let it stand for one more hour.
9. Chill.  Serve topped with raspberries.