Fort Riley, Kansas

I have not made this exact recipe, but I have one similar to this that I have made for years, and the main differences are the recipe I use has more Irish Cream and instead of the cocoa powder, you mix an amount of the cheesecake "batter" with melted chocolate chips, then swirl that into the rest of the pan before baking. Another variation I have used a few times is white chocolate, and added a bit of green food coloring to swirled in amount. Every time I've made this cheesecake, it disappears and I never have left overs to take home! You really should read all the tips (and reviews) on a good cheesecake if you haven't made them before. Greasing the pan, using a waterbath, and cooling it slowly are very important, but I would certainly say give it a try! It's worth it. Thanks for posting this recipe!

Thus far, my first batch of these did spread... I'm going to freeze the second pan for a bit before baking in hopes that they hold their shape better. Besides that, these had a wonderful taste, and I made sure to watch them carefully as they baked so they didn't overcook and turn into gingersnaps. When making the dough, I added an extra 1/4 cup of flour and some extra ginger and cinnamon and cut the clove in half. I may add close to an extra 1/2 cup flour next time. Overall, Yummy! Who needs icing?

Yummy. My aunt made this the last time I went to visit, but I didn't get the recipe from her, and I was hoping this was the same one. From the wonderful taste, I think I found it. I made this for dinner tonight and the kids loved it. I did add some pepper to the recipe, replaced the parmesan cheese with some extra cheddar and I didn't measure the hash browns but used over half of a 64 oz. bag. This will definately be added to our normal menu!