This is the best cheesecake! I thought that 45 minutes wasn't long enough so i baked it for 5o and it overcooked (cracked and was golden brown). Once I put on the toping though, no one could tell the difference. It was beautiful. The flavour of the toping was a great addition to the cake . You are missing out if you don't add it. Also, be sure to let the cake cool entirely before you put it in the fridge . I liked this one better than "supreme cheesecake."

I followed the recipe except I added 1/2 tsp of baking powder as people suggested and I cooled the bater in the fridge before I baked the cookies so that I could form balls. I definetely do suggest that you don't make small cookies and stick to the large size as that is what the recipe is designed for. I also don't suggest under cooking the cookies as they don't turn chewy after they cool like other cookies usualy do. They must be cooked through. I thought at first that these cookies were disapointing after they were first baked because they were not chewy at all, but after a night in the fridge they were everyting promised very chewy and tasty.I will likely make these again but I will resist serving them until they have properly matured.

I have had this recipe for a long time and it is one I will make forever. These are a hit with everybody I know. You cannot go wrong adding this recipe to your collection.

I used this recipe to make cupcakes, and they were sooooo good. I loathe dry cupcakes, but these were so moist that they didn't even need icing! Only thing I can suggest though, is that when you fill your muffin tins, don't over fill them (2/3 full is good) because they rise a lot (I had a little spill). And I recomend, to watch for the airbubbles -- if you they are done (kinda like you test for pancakes), so that they don't over cook. I took mine out when they looked really glossy almost gooey, but they sprung back when I touched them and the toothpck cake clean.Highly recomended!

wow, this this topping is good! It is spreadible fudge.I loved it, only problem was that it didn't compliment the cake as much as I hoped it would.I used four bars (oz.) of bakers chocolate but it still wasn't the chocolatey topping I was looking for.I still ate it of course, it was very tasty, but I need more chocolate on my next cake.suggestion for spreading icing: wait until it is cooled to room temperature, as if it is warm it will npt hold to the cake walls.

This was sooooo sweeet! wow, but so addictive! I would eat it then go into sugar shock and then 10 minutes later I would have a craving for more. I loved this fudge, however, none or my co-workers, nor my boyfriend would have seconds because it was too sweet, and so I ate it all my-self.

My effort didn't turn out. This was my first try at making a pudding with eggs in it and I wish I had chosen a different recipe with better directions. The recipe here indicates you should cook the eggs in with the milk, however if you look at any other recipe's directions, then you will see that the eggs should be added after the milk mix is off the burner. The hot mix should be added to the eggs slowly so that the eggs don't cook. Unfortunately, I didn't know this as, this recipe fails to have complete instructions. I had little lumps all over in my pudding of cookd egg and it tasted off, like sugar eggs. I will try again with a better recipe.

Both my boyfriend and I agree these cookies arn't bad, but they arn't exceptional either. They are too cakey for my taste.The flavor is good and they will definetely be eaten but I think I wont be making them ever again, too many other better cookie recipes out there.

I made this in in a toaster oven in Taiwan with a bunch of kids who don't speak english and who had never tried baked cookies before. It was so easy and they loved it and nobody could stop munching them. The texture is chewy and the cookies taste good even without toping.

I have searched for this recipe forever and here it is!Beautiful. Only problem I had was that I only had access to non-natural skippy type peanut butter,so when I boiled the ingredients, the oil separated from the rest of the mix. I needed to whisk the oil back in, as no amount of spoon stiring helped. I don't know if anyone else had this problem when using natural peanut butter.I also plan on using the leftovers to make a cold thai pasta salad that has penne, apple chunks, ginger(already in satay sauce), chicken chunks, green onions and small bits of brocoli just like I used to buy at my favorite cafe diner.

This was my first effort at a cheese cake. My boyfriend requested an oreo cookie version and so I attepted to comply. I served exactly as sugested but with a cookie base.I also added gound cookies and cookie chunks mixed into the batter. He loved it and said it was without a doubt the best cheesecake he had ever eaten, but I felt the creamcheese flavor was too strong. I might as well have bitten into a plain block of creamcheese. I tink it needs more flavor to acomodate the dulling effect of the creamcheese. I did not have seconds.