This recipe was wonderful! It is very rich so a little goes a long way. I took it to a party and everyone thought it was store bought. The only problem I had was it cracked down the middle (I covered the crack with the flavored whipped cream). I was given the advice that next time I make the recipe that I should loosen the cake from the edges of the pan before it cools which should help me avoid cracks in the top. I will try that next time.

I needed a dessert for our 2008 family reunion and after seeing all the five star ratings for this one, I couldn't go wrong. I had to tweak it just a bit to make it "mine", so added 1 cup of pecans, (toasted and crushed in the blender) to the chocolate wafers to make a thicker crust as was mentioned by previous viewers. I also used Kahlua mixed with the instant coffee and finally put the cheesecake in a water bath (putting aluminum foil around the bottom to prevent seepage into the crust). The cake cracked along the edges but after keeping it in the oven (with heat turned off) for 45 minutes, the cake "rejoined" itself. The comments were similar to those given the original recipe: velvety, smooth, powerful flavor, restaurant quality, and "did you really make this?!) were typical. Thanks for sharing this recipe - it is definitely a keeper. By the way, it took 1st Place!

This is a top notch cheesecake, no doubt. I do have one suggestion on making the kahlua whipped cream. Put the liquor and confectioners sugar in at the beginning (instead of upon peaking the whipping cream). Doing so will prevent the whipped product from breaking down too much and being slightly mush (rather than a whipped texture). Also will do 1.5 times the crust next time as others have mentioned. I used a 9" springform and it was fine. Can understand if using a 10" that it would be too thin.

Mmmmmmmm.... That about sums it up. My boyfriend keeps begging for me to make it for him. Very unique taste - one of the best cheesecakes I've tasted, if I can so say :P

Very Good. You can't go wrong w/ this recipe. Make it. Make it now.

Thanks so much for the recipe. I used rum and ameretto because I didn't have coffee liqueur, and it turned out just fine. And instead of adding coffee liqueur to the whip cream for the topping, I just added some instant coffee and powdered sugar. I will make this again soon. Thanks again.

The taste of this cheesecake turned out amazing! However, I had to bake it a lot longer than the recipe said and it was still soft in the middle when we ate it. Also, all the cookie crumb crust stuck to the bottom of the springform pan. Even though the cheesecake was delicious I do not think I will go through all the trouble to make it again.

Very Delicious! I made this for a party and people are still talking about it... Baked it in a water bath, and for a little longer than the recipe called for.

Very good, but next time i will add more coffee. The liqueur in the whipped cream is a nice touch.

This cheesecake is fabulous. I have no words. Like you can get in a good restaurant. Highly recommended!!!

EXCELLENT! My family's all time favorite cheesecake as of now. Have used on several occasions for my catering business. Wonderful flavor and texture. I recommend a water bath when baking.

This was my first attempt at cheesecake and it was wonderful. The whole family enjoyed, even my picky husband. I use shot of espresso and Kaluha, for the coffee liquer. I will be making this again.

Great cheesecake! I haven´t baked a cheesecake in years due to depressing results (cracked, sunken middle, heavy, grainy etc). Decided to give this a try due to all good rewievs. I wanted to use my 8" non-stick springform pan so I converted the recipe to 8 servings and made a few modifications based on previous rewievs. I doubled the crust recipe (since I couldn´t find chocolate cookie crumbs I used graham cookie crumbs) and slightly increased some of the ingredients (150g sugar, 60 ml espresso, 50 ml kahlua, 2 tsp vanilla extract + 1 tsp brandy). I melted the (38%) chocolate in the microwave on medium for 1-2 min. When I added 20 ml whipping cream it started to sieze. It didn´t help to reheat but when I added the hot espresso the mixture became smooth again. All ingredients were room temperatured and I used my KA with the paddle attachment at low speed. I baked at 175C in a waterbath (wrapped the pan in heavy-duty foil and placed it in baking tray) for 1hr 15 min (the cake was still very lose after 45 min). I turned off the oven and left the door slightly ajar for additional 45 min. I took out the cheesecake, removed the foil and let it sit in room temperature for another 30 min before I transfered it to the freezer. It turned out perfect, (except for the crack I accidentaly made when I dropped my spoon on to of it...), 2" thick nice and it had a nice chocolate colour. I served it at work the following day (thin slices with Kahlua flavored whipped cream) and it was a hit! Ri

Everyone raved about this cheesecake. I used espresso in place of the instant coffee, but besides that, stuck to the recipe. My mother-in-law said I get the duty of making her birthday cake from now on, and her husband has been doing it for 30 years! Thank you!

I've to tell you, this is the best tasting cheesecake i ever made. I love the smell of coffee and chocolate when i'm making this cheesecake. My bottom was a bit soggy, but it turn out fine after i leave it for a day in the fridge. I suggest you use 1 and 1/2 recipe for the bottom part as it just enough to cover my 10" springform pan. I was worried coz the batter was runny (i use food processor for a silky smooth result) - but i guess it was to be expected with so much liquid added (i use 120ml espresso and skip the coffee liquor like the other reviewer suggested).

Really yummy. The tips about substituting espresso and adding extra crust helped too.