Nov 20, 2007
I made this as a piece of an insanely decadent birthday cake for my husband, so I divided the batter in half and baked it in an 8" spring form- the resulting cakes were maybe 2" thick, so it makes a nice, thick cheesecake. Because I made it thinner/smaller, it didn't have to bake as long (about 30 min). I used 1/2 cup of espresso instead of the liquor and instant coffee and I sweetened it using concentrated fruit juice. I also used low far cream cheese. The chocolate seized with the cream (I used it anyways) and it still smoothed out in the batter.
The cheesecake turned out fantastic. The final product is really only as good as the chocolate and coffee you use though, so don't skimp and buy cheap stuff. I'd recommend melting the chocolate alone (without the cream) and then just add the cream alongside the sour cream.
I will make this many times over, I'm sure. Thank you for a wonderful recipe!
—FLIESE