Here's the "next to last" week of recipes guaranteed to give you a sugar high. Rounding out my candy bar columns, this week you'll find two unusual twists on a favorite dessert - cheesecakes made with Tootsie Rolls and Junior Mints. You'll also love Hershey Bar Pound Cake, rich enough to serve without frosting and Mars Rice Bars are out of this world. Any of these recipes would make a great addition to a graduation celebration buffet. Happy eating!

Junior Mint Cheesecake 2 (3-oz.) pkgs. Junior Mints 24 oz. cream cheese at room

temperature 2/3 C. granulated sugar 3 eggs 1 tsp. vanilla extract 1 chocolate crumb crust Put mints in freezer and freeze. Preheat oven to 350 degrees. Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in extract. Pour into crust. Chop frozen Junior Mints and sprinkle on cheesecake. Bake 40 to 45 minutes or until set. Cool. Chill overnight.

Hershey Bar Pound Cake 2 C. sugar 1 C. butter 4 eggs 2 (5.5-oz.) cans chocolate syrup 7 (1.45-oz.) Hershey bars, melted 1/4 tsp. salt 2 1/2 C. all-purpose flour 1/2 tsp. baking soda 1 C. buttermilk 1 tsp. vanilla extract confectioners' sugar Cream sugar and butter; add eggs one at a time, beating well after each addition. Add syrup and melted candy bars. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake at 300 degrees for one and onehalf hours. Cool in pan for 10 minutes before removing. Sift confectioners' sugar over cooled cake.

Mars Rice Bars 4 regular size Mars bars 1/2 C. butter 2 C. Rice Krispies 1 C. milk chocolate chips In a large saucepan, melt butter and Mars bars over medium low heat, stirring until smooth. Remove from heat. Stir in cereal. Press into greased 8-inch square pan. Top with chocolate chips and place under broiler for 30 seconds. Remove from oven and spread chocolate evenly over square. Refrigerate 30 minutes to an hour or until set. When chilled, cut into squares.

Tootsie Roll Cheesecake 1 2/3 C. graham cracker crumbs 1 1/2 C. granulated sugar, divided 1/4 C. butter, softened 32 oz. cream cheese, softened 6 eggs 1 C. sour cream juice of 1 lemon 1 tsp. vanilla extract 8 oz. Tootsie Rolls 1/3 C. whipping cream Combine graham cracker crumbs, fourth cup of sugar and the butter, mixing well. Lightly butter a 10inch round, 2-inch deep cake pan. Do not use a spring-form pan because the batter is too thin. Press crumb mixture evenly into bottom of pan. Beat cream cheese with remaining sugar until smooth, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla extract, beating well until smooth. Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Place cake pan in another large, deep pan, pour water around cake pan to a depth of about 1 and one-half inches. Bake in a 300 degree oven for about 2 hours or until center is set and a wooden toothpick inserted near the center comes out clean. Cool, then chill several hours or overnight. To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert onto serving platter. Serves 16!