Ingredients:

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling

Directions:

1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
3. Bake in a 375?F(190?C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.

1/2 cup chopped nuts
1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package instant chocolate pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum

Rum Glaze (recipe follows)

1. Preheat oven to 325*F (160*C). Grease a 9 or 10-inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
2. With an electric mixer beat cake mix, pudding mix, eggs, oil, water, and the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the chopped nuts.
3. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan and drizzle with Rum Glaze.

Rum Glaze

1/2 cup butter
1 cup granulated sugar
1/4 cup white rum
1/4 cup water

1. In a saucepan combine the butter, sugar, rum and water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake. Some special French chocolate cakes almost have the same ingredient procedure, most specially the chocolate cakes of papillon restaurant