Here's some suggestions from a Kitchen Witch who knows how foods work. The recommendation of Cream of Tartar in the eggwhites is right on. The thing with the melted chocolate is that is your get one tiny drop of water in melted chocolate, it will clump up (called freezing up) and there isn't a thing you can do about it. Well you can let the chocolate cool and chop it up for cookies, but it isn't even real good for that since it crumbles. If your chololate clumps up, throw it our and start over. Trust me, I have tried everything else.

Reviewed On: Jul. 19, 2009

This was the hit of christmas dinner! I made the recipe exacty according to recipe. I left the cheesecake in the oven until it reached room temperature. This allows the middle to cook a little longer without over cooking the outside. The cheesecake had Souffléd and cracked in two places. Then I refridgerated for 2 days. As the cheescake cooled, the top sank back below the rim of the pan and the cracks closed! I removed the walls of the springform pan just before serving, and I left it right on the bottom of the pan. It stayed together nicely even after several pieces were removed. It was wonderful!

Reviewed On: Dec. 16, 2008