Reviewed: Oct. 6, 2011

Altered this a bit to accomodate a family member who is lactose intolerant. I used Toffuti and cool whip-also used chocolate cookie crumbs with vegan marg. for the base. They were very good and disappeared quickly.

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composter

Reviewed: Aug. 16, 2011

The only thing i changed was doubling the recipe :)

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dashleigh

Reviewed: Jun. 18, 2011

Not everyone liked the cherries on top, but all enjoyed this treat.

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SoftballMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Speedway, Indiana, USA

Reviewed: Jun. 6, 2011

DIS STUFF IS DE GREAT

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makci925

Reviewed: May 24, 2011

Absolutely divinely delicious, and very easy to make!

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35again

Reviewed: May 21, 2011

There are no words, these are so good. Super easy to make too. Everyone loved them!

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352DANIELLE

Reviewed: Apr. 8, 2011

I'm just rating the cheesecake portion of this. I used a mini cheesecake pan for these and made an Oreo crumb crust instead of just the cookie. They turned out exceptional. Definitely something for chocolate addicts. I've made these a number of times and they're always a big hit. As said, I used a different crust and don't use the cherry topping. I usually top with piped whipped cream and a raspberry. Looks lovely, tastes amazing.

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pinny07

Reviewed: Feb. 17, 2011

I saved this recipe months ago because the pictures were so pretty. I didn't have high hopes because the recipe was so simple, but wow, was I wrong. This was SO good. I actually made one cheesecake in a 9" springform pan. I melted a tablespoon of unsalted butter and crushed the sandwich cookies to make a crust, and I added 1 cup of white sugar instead of 3/4 cup. Then I baked the cheesecake in a water bath for an hour and 15 minutes (it looked so pretty!). I topped it with cherries and whip cream. Next time, I may use strawberries in place of the cherries, but the whip cream is an absolute must. I'm happy to add this to my cheesecake collection!

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Ashley

Cooking Level: Intermediate

Home Town: Crystal River, Florida, USA

Living In: Kissimmee, Florida, USA

Reviewed: Feb. 8, 2011

These looked nice and were easy to make, but as another reviewer mentioned, the base had the texture of a soggy cookie. I think I prefer the usual method of crushing the cookies, mixing with melted butter and baking beforehand.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

Reviewed: Jan. 21, 2011

Delicious! Few tips: I used a butter knife to gently pry open the cookies. Substituted light cream cheese for regular and used light cherry pie filling instead of regular cherry pie filling. Did not compromise flavor at all and saved a few calories!

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