The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 17, 2003
The cheesecake was really moist in the center after baking, but the consistency was great once it had chilled overnight. It did have a large crack when done - I've made a lot of cheesecakes too adn this was the worst I've seen, but I spread the whipped topping over the whole thing and shaved chocolate onto it so it looked fine. The taste was fabulous. I heard over and over at hte dinner party I took it to how it was the best dessert anyone had ever had. I highly recommend you share this with company (it's really rich as well).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 3, 2003
Very yummy! I used cinnamon graham crackers for the crust and my little guy gobbled it up. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 30, 2003
One of the best recipes I have ever made. Delicious!! If you are a coffee lover, you will definitely enjoy this cheesecake!
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Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 25, 2003
This is the best cheesecake I've ever tasted. Though I am not a fan of cream cheese anyway. I used chocolate ghram crackers for the crust and substituted a rasberry sauce for the topping. Both times I got rave reviews. I had problems with melting the choclate but it mixed fine even though it was the consistency of very soft fudge.
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Cooking Level: Intermediate

Home Town: Danville, California, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 16, 2003
This was good the first day, but excellent the next, so I would recommend 24 hours for the cheesecake flavors to meld. I subsituted 4 t instant coffee, disolved in 1/2 a cup of whipping creaam for the coffee and coffee liquer the recipe calls for. I used chocolate sandwich cookies for the crust and would either use more cookies or less butter the next time, I think chocolate grahams would work better than the sandwich cookies though. I melted the chocolate in the microwave with no problems. All in all, excellent recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 27, 2003
This recipe is fabulous! I followed one of the reviews and doubled the crust recipe and it turned out absolutely perfectly. I served it for a Superbowl party and people loved it!
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Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 1, 2002
The flavor of this cheesecake was delicious, however, I don't know what I did wrong but it was a little too soft and didn't slice easily. I baked it a litle longer because it just didn't seem to want to set up right. Then I thought chilling it might firm it up, but it never did get quite firm enough. I will try it again because the flavor is so good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 25, 2002
I could only rate this a 4 because my chocolate kept siezing. I must have done something wrong with it, but I tried it three times. I melted 8 oz. semi sweet chocolate and 2 tbsp. whipping cream over a double boiler with boiling water and it started to melt ok, but then it would sieze before it was all melted. I tried also to melt it over simmering water instead and it siezed again. So, I just used melted chocolate and did not add all of the whipping cream and it was still ok. Any ideas would be appreciated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 14, 2002
Sinfull is right. It goes along way serving very thin slices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 1, 2002
A super rich cheesecake! So rich, in fact, that I can't imagine making it except for company. A little definitely goes a long way: I made this for a dinner party a week ago and am still trying to finish it! I followed the instructions about leaving it in the oven after baking and I didn't get any cracks. I'll definitley use this again for a special occasion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 23, 2002
wonderful texture and taste - my friends/roommates *loved* it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 21, 2002
Wonderful cheesecake! I made a few changes including doubling the crust portion, otherwise I thought it would be too thin and used 1/2 cup strong coffee (4 tsp instant coffee in 1/2 c. water) for the coffee and coffee liquer. I also used strong coffee in the cream portion and increased the amount of sugar (times 3) to make it sweeter. It got raves and I will definitely make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 26, 2002
Awesome! I substitued 1/2 c. super-strong coffee for the 1/4 c. of hot water and 1/4 c. coffee liqueur in the cheesecake portion. I simply added the 2 tsp. of instant coffee to the strong brewed coffee. I also covered the whipping cream topping with mini-chocolate chips. YUM!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 13, 2002
Added cinnamon to crust. Delicious!
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Cooking Level: Expert

Home Town: Vinton, Louisiana, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 9, 2002
This recipe turned out exactly as promised-creamy, rich and delicious! I normally don't like chocolate cheesecakes, but this one was to die for! My guests all raved. I also used espresso in place of the coffee and liquor in the base. For the whipped cream, I used rum extract instead of liquor. I will definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 23, 2002
Taste is delicious! I only wish someone would re-do this recipe with 2/3 less fat and calories!!! I only make this for others! Not for myself.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 12, 2002
I love this cheesecake, and so do everyone else who have tasted it! This was the first cheesecake of any kind that I ever tried to make, and it turned out PERFECTLY! Everyone thought I bought it from a bakery. I used espresso instead of strong coffee, and I baked it in a water bath. It took 3 hours to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 10, 2002
This cheesecake is SOOOO delicious! I made it for my mother for an early mother's day gathering. She loves coffee and it was perfect for her. I used strong coffee (as mentioned in previous reviews) instead of the coffee liqour. The coffee flavor was just perfect, not too strong. Wonderful! I plan to make this one again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 6, 2002
I made this for a cheesecake competition that was held in our building for Easter - It won second place! I used Belgian chocolate and substituted Starbuck's espresso for the liqueur. I then used coffee flavoring for the whipped cream. Was really delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 4, 2002
Naturally, I tried this as my first attempt to make a cheesecake -- and SUCCEEDED! My "bunko" group gave it rave reviews, and as a chocoholic, myself, it was DARN good! Thanks for sharing the recipe with us, Cigdem!
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