I thought the coffee taste was a bit strong at first, but I'm sure for those that love coffee, this would be amazing. Everyone who tried it loved it! I personally didn't like it the day after I baked it, but it grew on me after a few days. It has a smooth texture, and a very rich, grown up taste! I used crushed chocolate graham crackers and doubled the crust in a 10 inch springfrom pan, and it was perfect. After you spread the crust mixture at the bottom of the pan, it will be a lot easier to flatten and even out the crust by placing a piece of plastic wrap over the mixture, and pressing firmly using the palm of your hand to shape it. I didn't make the whipped cream, as I think the cheesecake by itself was rich enough. Also, I made my own coffee liqueur using instant Arabica bean coffee, sugar, water, vodka and vanilla. If you type "homemade Kahlua" in a search engine, you will be able to find it easily. It tastes great, and I will probably be using it again soon to make Tiramisu.

Reviewed On: Oct. 9, 2009

I've never been much of a cake-baker. My cakes have always ended up resembling something of the Leaning Tower of Piza or a crater in the moon - just ridiculously deformed and extremely creative "works of art" that all the icing and frosting in the world could never make level. I hate to sound like an infomercial, but until I found this recipe, I thought I was doomed to cookie baking for the rest of my life. This recipe was extremely easy, and after reading the reviews, I made a note to use only 3/4 c. of sugar, since I was using a package of already sweetened coconut. And to avoid any of the grittiness that some of my fellow bakers experienced, I made sure to use extra fine granulated sugar (try C&H's Baker's Sugar)- it should melt right in. To ensure that the icing wouldn't be runny, I made sure not to overblend the filling and whipped cream, and refrigerated the mixture for about half an hour while the cake was cooling. After everything was assembled, the result was something actually visually stimulating, and although I did an awesomely bad job at splitting the layers, the filling does a wonderful job at concealing this fact, since the color of the filling blends in with the cake. For once, I ended up with a masterpiece that raked in so many compliments it inflated my ego. Thanks, Kathy!

Reviewed On: Mar. 10, 2006

I tried baking a batch of these cookies without the chocolate chips, and somehow they were highly favored over the ones with the chocolate chips. I really don't understand why, but if you happen to know some people who aren't chocolate enthusiasts, I suggest you try this recipe without the chocolate chips. You'll be sure to get rave reviews!

Reviewed On: Aug. 25, 2004