Fluffly Chocolate Cream Cake

2 packages (8oz each) cream cheese, softened

4 squares Baker's Semi Sweet Baking Chocolate, melted

1/3 cup sugar

1 tub (8oz) Whipped Topping,

thawed.

1 ready-to-use chocolate crumb crust

Spoon into crust.Refrigerate 3 hours or overnight.

Delaware Peach Crisp

1 can (29oz) sliced peaches

1 cup packed brown sugar

2 tlbs.cornstarch

2 tlbs. honey

1/2 teas. ground cinnamon

1/4 teas.ground nutmeg

1/2 cup lemon juice

1/2 cup raisins

Topping

1 cup all-purpose flour

1/2 cup sugar

1/2cup butter or margarine, melted

Vanilla ice cream, optional

Drain peaches, reserving the syrup in a sauce-pan; set peaches aside. Stir brown sugar, cornstarch, honey, cinnamon and nutmeg into peach syrup until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened. Add lemon juice, raisins, and reserved peaches. Pour into a greased 2-quart baking dish.

For topping, combine flour, sugar and butter. Sprinkle over peach mixture.

Bake at 350 degrees for 35 minutes.  Serve with ice cream if desired or cool whip.  6 servings.