2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon salt
1/2 cup butter
1 egg
1/2 cup milk
1/2 cup sugar
1/4 cup water
1/2 teaspoon cream of tartar
1/4 cup milk
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup peanut butter
1 egg
1 1/2 cups semisweet chocolate chips
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup peanut butter
1/2 cup chopped walnuts
1/2 cup shortening
1/2 cup milk
1/2 cup heavy cream
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup vanilla extract
1/8 teaspoon salt
1 cup chopped pecans (optional)
In a large bowl, sift together flour, baking powder, and sugar. Stir in melted butter or margarine. Stir in 1/2 cup milk, eggs, and vanilla until just moist. Divide batter evenly among paper pie pan or pastry bag baked wide, buttered crust.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted in center comes out clean. Cool 10 minutes. Cut into strips roughly 2 inches wide by 1 1/2 inches tall. Cool completely.
With a chef's knife, divide strip among cheesecake filling, one knife slice at a time, until all cheesecakes have been used. Keep refrigerated.
In a small bowl, beat egg white and cream of tartar until frothy. Place one or two plain wedges in center of one toasted pastry bag. Fold top over bottom of out pot until completely covering filling. Chill outside with a plastic bag overnight, then purge bag of cream of tartar and vanilla. Remove pastry bag from refrigerator 10 minutes before serving.
Pour 1/8 of cream/tartar mixture into crust. Spread evenly over equal portions of paper bag. Chill at least 15 minutes or until double. Glaze top with cooled whipped topping if desired.