RESTAURANT REPLICAS : HOLIDAY DESSERTS FIT FOR FEASTING FINALES.

Byline: Natalie Haughton and Harriet Part

With the holiday season almost upon us, opportunities abound for serving sweets and festive finales to impress guests and friends. Today's trio of copycat creations are made to order for celebrations, either at the conclusion of the Thanksgiving feast next week or on other occasions during the holiday season.

Take advantage of in-season yams by baking our fabulous sweet potato pie. It's a replica of one requested by Cari McCarthy and sampled recently at Killer Shrimp in Studio City (also in Marina Del Rey and Redondo Beach). McCarthy noted that it's a killer - and she's dying to get her hands on a recipe that yields the same or similar results.

Unlike other sweet potato pie renditions tasted over the years, this one consists of mostly mashed cooked yams - with little filler other than an egg, brown sugar, butter and a little corn syrup. The topping is a pecan streusel mixture that goes together in short order with pecans, brown sugar, butter and flour. Sprinkle atop the pie prior to baking.

Be sure to serve the pie, either warm or cold, piled high with plenty of whipped cream. We hope McCarthy as well as other readers enjoy our copycat version.

For peanut butter and chocolate fans, a terrific layered loaf creation should fill the bill. A replica of a version on the dessert menu at Fins Seafood Grill in Calabasas (also in Westlake Village), it's a sinfully rich combination - with a base of creamy peanut butter mixed with crisp cereal and then topped with a chocolate mousse-type mixture made with semisweet chocolate and plenty of whipped cream.

After chilling several hours, the top is covered with a shiny chocolate glaze. Use a loaf pan to shape this dessert and then cut into slices - not too thin - to serve. If you want to serve smaller portions, simply halve the cut slices. You can drizzle the serving plate with hot fudge sauce (from a jar), heated in a microwave to pouring consistency, if desired.

Those who adore cheesecake and coffee are sure to want to try the Chocolate Mocha Java Mousse Cheesecake copied from the Cheesecake Factory. Designed for sweet lovers, this creation sports a brownie base with a batter easily prepared in the microwave oven and a cream-cheese filling swirled with espresso powder dissolved in a little cream. Once baked and cooled, a Chocolate Mousse is the crowning touch.

Be sure to chill well before serving. And if you feel like gilding the lily more, like the Cheesecake Factory does, serve with dollops of sweetened whipped cream (although we don't think the additional cream is necessary).

Clip and save the recipes for any or all of these fabulous desserts to make next week and throughout the holiday season. They're bound to bring rave reviews from all who indulge.

PECAN TOPPED SWEET POTATO PIE

1 (9-inch) unbaked pie shell

3 cups cooked, mashed yams OR sweet potatoes

3 tablespoons butter

3/4 cup packed brown sugar

1 tablespoon ground cinnamon

Pecan Topping

Press a piece of foil in bottom and up sides of unbaked pie shell. Fill with beans or pie weights. Bake in preheated 450-degree oven 7 to 8 minutes. Remove from oven, wait a couple of minutes, then carefully remove pie weights and foil. Set aside.

For filling, in a medium mixing bowl, combine hot mashed yams with butter, brown sugar and cinnamon. Set aside to cool.

Meanwhile, prepare Pecan Topping.

Spread cooled yam mixture evenly in pre-baked pie shell. Sprinkle Pecan Topping evenly over top.

Bake in preheated 350-degree oven 30 to 35 minutes or until crust is golden. Cool. Serve slices topped with whipped cream. Makes 1 pie.

PECAN TOPPING: In a medium bowl, combine 1 cup chopped pecans, 1/4 cup (1/2 stick) butter, melted; 1/2 cup packed brown sugar and 1 1/2 tablespoons flour until well-blended.

CHOCOLATE GLAZED PEANUT BUTTER AND CHOCOLATE LOAF

1 1/2 cups creamy peanut butter

1/4 cup powdered sugar

1 1/2 cups plus 2 tablespoons whipping cream 

1 1/2 cups crisp rice cereal (such as Rice Krispies)

1 1/2 cups semisweet chocolate chips

1/2 cup water

1 1/2 teaspoons vanilla

Shiny Chocolate Glaze

Oil bottom and sides of an 8x5-inch loaf pan. Line with a long piece of plastic wrap with a few inches of overhang on each side.

In a large mixing bowl, place peanut butter. Beat in powdered sugar and 2 tablespoons cream until well-blended. Stir in rice cereal.

Spoon into bottom of loaf pan, spreading evenly. Refrigerate while preparing chocolate mousse.

In a large heatproof mixing bowl, combine chocolate chips and water. Heat in microwave on high power 1 to 1 1/2 minutes or until smooth when stirred. Stir in vanilla. Place in refrigerator until cold but not stiff (mixture should still be liquidy).

Meanwhile, in bowl of an electric mixer, beat remaining 1 1/2 cups cream until almost stiff. On low speed, beat in cooled chocolate mixture just until thoroughly blended (do not overbeat). Spread mixture evenly over peanut butter layer. Refrigerate at least 4 hours or overnight.

Loosen edges to unmold and gently lift out. Remove plastic wrap and turn out on a serving plate so that peanut butter layer is on bottom. Spread cooled Shiny Chocolate Glaze evenly over top of chocolate layer. Chill until glaze is set. Cut into 1- to 1 1/2-inch thick slices to serve. Makes 8 or more servings.

SHINY CHOCOLATE GLAZE: In a small saucepan, bring 2 tablespoons butter, 1 1/2 tablespoons water and 1 1/2 tablespoons corn syrup to a full boil. Remove from heat. (You can also heat preceding ingredients in a glass measuring cup in microwave oven 1 minute or until butter is melted when stirred).

Add 1/3 cup semisweet chocolate chips; cover pan. Let stand 5 minutes. Stir until smooth. Cool completely before spreading over top of loaf.

CHOCOLATE MOCHA JAVA MOUSSE CHEESECAKE

2 squares (1 ounce EACH) unsweetened chocolate

6 tablespoons butter

6 eggs

2 cups sugar

1/2 cup flour

1/3 cup chopped walnuts

4 packages (8 ounces EACH) cream cheese

2 teaspoons vanilla

1 tablespoon flour

1/3 cup plus 2 tablespoons whipping cream

3 tablespoons instant espresso Chocolate Mousse

In a 2-quart glass bowl, combine chocolate squares and butter. Heat on high power in microwave oven 1 to 1 1/2 minutes or until mixture is melted and smooth when stirred. Whisk in 2 eggs, 1 cup sugar, flour and walnuts until well-combined. Spread in a buttered 9 1/2-inch springform pan that has been wrapped in foil to prevent any leakage.

Bake in preheated 400-degree oven 10 minutes. Remove and let stand while preparing cheesecake filling.

In a bowl of an electric mixer, combine cream cheese and remaining 1 cup sugar. Beat on medium speed until mixture is smooth. Add remaining 4 eggs, one at a time, beating well after each addition. Beat in vanilla, flour and 1/3 cup whipping cream and continue beating 5 minutes longer.

Spoon mixture carefully on top of cooled brownie crust. Mix espresso powder with remaining 2 tablespoons cream until thoroughly blended. Drop spoonfuls of coffee mixture over top of filling and using a knife, gently swirl through filling.

Bake in preheated 450-degree oven 10 minutes. Reduce oven temperature to 325 degrees F and continue baking 60 to 65 minutes longer or until set.

Cool to room temperature, then refrigerate several hours until cold.

Spread top of cold cheesecake with Chocolate Mousse. Refrigerate 1 to 2 hours or until set. Serve slices garnished with additional whipped cream, if desired. Makes 1 cheesecake.

CHOCOLATE MOUSSE: In a 1-quart glass measuring cup or bowl, combine 3/4 cup semisweet chocolate chips, 1 square (1 ounce) unsweetened chocolate and 1/4 cup water. In microwave oven, heat on high power 1 minute or until chocolate is melted and smooth when stirred. Stir in 1 teaspoon vanilla. Place in refrigerator until cold but not stiff (mixture should still be liquidy).

Meanwhi2le, in a bowl of an electric mixer, beat 1 cup whipping cream until almost stiff. On low speed, beat in cooled chocolate mixture just until thoroughly blended (do not overbeat). Spread evenly over top of cheesecake.