SO delicious. I've made a few different cheesecakes in the past but never a chocolate one. Our daughter requested that for her 7th birthday and I found this recipe. The reviews convinced me it would be delicious. The only changes I made were to use chocolate graham crackers instead of cookies in the crust and then I skipped the chocolate ganache. The reviews made it clear that it would not be needed. This was a huge hit and the crumb especially was a nice surprise. Often cheesecake crusts taste almost burnt but this had a very sweet and soft texture to it. I would recommend this to anyone.

Reviewed On: Aug. 26, 2009

I wanted to be sure this would be delicious for my husband's birthday breakfast so I read many of the reviews. I used 10 eggs and 1.5 packages of cream cheese and I also chose to use a long French baguette, cut into 1" pieces (smaller actually). I wanted to avoid what some reviewers said was a strange reaction to the cream cheese chunks. So I tried to make the "chunks" very small and spread them around on all the pieces of bread by hand (icky!). I also didn't make the syrup and we just used maple syrup. The end result? Everything "worked" but it didn't have much of a taste, which was disappointing. It also was quite "eggy" and could have used 1-2 less eggs (8 total). I don't know what else would improve it - perhaps sprinkling some sugar on the whole thing to add more taste. Perhaps simply the blueberry syrup would have been better. Either way, I don't know if this is the best thing to make for a special occasion (at least test it out another day first).

Reviewed On: Jul. 19, 2008

Really unique and relatively easy recipe HOWEVER I agree fully with all the reviewers that the dressing is "too much" to put on the salad - way too runny and I wish I'd known this before as it sort of ruined the overall appeal of the salad as people served it and saw how much dressing was left on the bottom. So I'd recommend either making half as much dressing or serving it on the side. Otherwise, wonderful and goes with so many different cuisines.

Reviewed On: Dec. 25, 2006