CHEESECAKE Ingredients:

Crust 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers 2 Tbsp sugar Pinch salt 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted Filling 2 pounds cream cheese (900 g), room temperature 1 1/3 cup granulated sugar (270 g) Pinch of salt 2 teaspoons vanilla 4 large eggs 2/3 cup sour cream (160 ml) 2/3 cup heavy whipping cream (160 ml) Vanilla cup all purpose flour Toppings 2 cups sour cream (475 ml) 1/3 cup powdered sugar (35 g) 1 teaspoon vanilla 12 ounces (340 g) fresh raspberries 1/2 cup granulated sugar (100 g) 1/2 cup water (120 ml) Special equipment needed 9-inch, 2 3/4-inch high springform pan Heavy-duty, 18-inch wide aluminum foil A large, high-sided roasting pan

Ingredients 1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork 1 package (12-1/2 ounces) nacho tortilla chips 2 cups (8 ounces) shredded Mexican cheese blend 1/2 cup sour cream 1/2 cup salsa 1/2 cup shredded lettuce 1/4 cup thinly sliced green onions 1/4 cup sliced ripe olives, optional

1/4 cup pickled pepper rings, optional

NACHOS Ingredients

Italian Salsa

1 tablespoon(s) (about 2 cloves) garlic, minced 1/3 cup(s) red onion, minced 4 (small dice) Roma tomatoes, seeded and diced 8 peppadews, seeded and diced 2 tablespoon(s) capers, 1 tablespoon rough chopped, and 1 tablespoon whole 2 tablespoon(s) Italian parsley, fresh, chopped 1 teaspoon(s) extra virgin olive oil 2 tablespoon(s) peppadew juice 1 teaspoon(s) freshly cracked black pepper Salt, to taste

Filling

1 tablespoon(s) extra virgin olive oil 1/2 pound(s) lean ground beef 1/2 pound(s) Italian turkey sausage, casing removed 1/4 (about 1/4 cup) yellow onion, small dice 2 clove(s) (about 1 tablespoon) garlic, minced

Toppings

1/4 cup(s) ricotta cheese 1/4 cup(s) sour cream 8 ounce(s) mozzarella, grated 2 ounce(s) hard salami, julienned 1 tablespoon(s) basil, julienned 1 tablespoon(s) Italian parsley, chopped 4 green onions, thin sliced, to top