For Cake: Grease 2 10" springform pans. Preheat oven to 300 degrees. Place cream cheese, sugar and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each one. Scrape the sides of the bowl and add melted white chocolate while mixer is running on very low speed, slowly add vanilla and heavy cream. Blend well and pour into pans. Place pans in a water bath filled with warm water. Bake 50-60 minute or until center of cheescake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
For Topping: Place heavy cream in a sauce pan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add orange liqueur and continue stirring until mixed. Pour over chilled cheesecake and serve.
Let jello disolve with pineapple, add the nuts and cool whip and stir well. Let stand in refrigerator until serving. (This is great for family reunions, Christmas gatherings or potlucks)
Boil and stir together for a little over a min. Take off stove then add:
Mix together and add to above mixture. Spoon out onto waxed paper and let cool.
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal,salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.