Wow Wow WOW!!!!! This cake is so delicious....I can't believe it comes from a box! I followed other suggestions of subbing milk for water in the cake, and also sifting cake mix & pudding together. Great suggestions! I used Captain Morgan Tattoo (which is a spiced rum) and it was fabulous! I made this cake twice in one weekend (for girls night and for a neighborhood party) and what little was left over, I had for breakfast! :) The second cake I made, I ran out of rum for the glaze, so I just used rum flavoring and it was still tasty. I took the cake out of the pan and poured half the glaze in the bottom of the pan and then put the cake back in..poked holes in the cake with a wooden chopstick and poured the rest of the glaze on. Got lots of compliments on the cakes. Just make sure you bake the cake completely or it will be so moist that you'll have problems getting it out of the pan. I need to go buy more rum just so I can make this cake again!!

Reviewed On: Jul. 29, 2008

I'm not sure what happened with these, but I didn't care for this recipe! Even though I reduced the butter to 3/4c, they still tasted greasy. The chocolate/p.butter layer was not flavorful enough and the oats were chewy (in a bad way!). Even my daughter who devours all things chocolate, couldn't finish one of these...I will not be making this again!

Reviewed On: Jul. 9, 2008

Made this cheesecake for dinner with friends and it was a huge hit! I've never had much luck with making cheesecakes, but this turned out great! I too used 2 cups of oreo crumbs (kept the sugar and melted butter the same), but when cooking, the butter ran out the bottom of the pan....I might use less butter next time. I also used seedless raspberry preserves instead of the sauce and it was great...but I'll use more than 6 TBlsp of preserves next time as I think I'd like more raspberry flavor. Be careful when layering...after I poured in 1/2 the batter and drizzled on my raspberry, I just started pouring on the 2nd layer of cheesecake filling and all my raspberry sauce got pushed to the side. I wrapped the pan in foil and used a water bath to bake, but I'm still not sure how to tell when it's done. I baked mine for 1 & 1/2 hours and it was still really jiggly in the middle and when I stuck a knife in the middle..it came out very wet. Since I was afraid of over-baking, I turned the oven off at the point and leaving the oven door cracked a bit, let the cheesecake sit for a couple of hours. Then refrigerated overnight. Was a little worried the next day that we'd be eating it with a spoon, but it was perfect! Garnished it with fresh raspberries (highly recommend!) and dark chocolate pieces. Everyone loved it and I will definitely make it again.

Reviewed On: Aug. 20, 2007