The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Desserts	16	Servings

INGREDIENTS

1/2	cn	Miniature chocolate chips
1/3	c	Butter; or margarine
1 1/2	c	Oatmeal; quick cooking
1/2	c	Flour
1/4	c	Brown sugar
2	pk	Cream cheese; 8 oz
2/3	c	Sugar
1	ts	Vanilla
2		Egg
1/2	c	Miniature chocolate chips
12	oz	Caramel topping
1	tb	Flour
1/2	c	Chopped nuts; optional

INSTRUCTIONS

CRUST
FILLING
Heat oven to 350 degrees. Grease bottom and sides of a spring form pan. or
8'in square pan. Melt 1/2 cup chocolate chips and margarine together and
cool add oatmeal flour, and Brown sugar together and press into bottom of
pan and up part way up the sides of pan. Bake 10 min and let cool Beat
cream cheese and sugar and vanilla together on medium speed until creamy.
Add eggs one at a time beating between each addition. Add mini chocolate
chips and pour into crust.
Combine 1/3 cup of caramel topping and flour together and drizzle over top
of cheese mixture and add optional nuts(these can be chopped peanuts,
pecans or almonds) now. Swirl thru the cream cheese mixture and bake at 350
for 40 to 50 min. or until the center is set. Cool and chill for 6 hours or
overnight. When serving drizzle more of caramel topping over cheese cake
slice and sprinkle with more nuts if you want.
Recipe by: Openline Feb 14th
Posted to Bakery-Shoppe Digest by aklatt@trxinc.com (Arlene Klatt) on Feb
21, 1998

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