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TUCSON - Today on "Let's Make a Meal," our friend Mike Bonk from J. Marinara's stopped by with a classic: Linguini and Clams. Plus, he brought a bonus recipe for dessert: J. Marinara's Homemade Cheesecake!

Here are the recipes:

Linguini and Clams

Recipe:

2 oz of garlic

1 oz of shallots

A small amount of fresh basil cut up

A large pinch of Italian herbs

A medium pinch of red pepper

A small pinch of salt and pepper

Add about 3 oz of olive oil

Get the garlic cracking then add

3 oz of white wine

A splash of lemon juice

And about 4 tablespoon of butter

And your clams and cook them till they are all open.

Heat your pasta up and serve it on a plate.

Place your clams all along the edges and any left over in the middle.

Reheat your juice good and hot and pour over the clams.

J Marinara's Homemade Cheesecake

1-3/4 cups HONEY MAID Graham Cracker Crumbs

1/3 cup margarine or butter, melted

1-1/4 cups sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup Sour Cream

2 tsp. vanilla

3 eggs

Make It

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.