I thought this recipe was very good and quite easy to make. I didn't do much modification other than making the whipped topping as I always do with granuated sugar instead of confectioners. Everyone loved the cheesecake. I would recommend putting parchment paper in the bottom of the pan as I had a hard time getting it off of my springform bottom. I am making this again next week. Loved it!

Having made many many cheesecakes in the past, I have ALWAYS made mine in the food processor with the steel blade. This guarantees a perfectly smooth consistent texture. Always use expresso powder recipes call for 'strong coffee'- really intensifies the chocolate flavor. I've also used cappuccino liquor for an added flavor. I always wrap the bottom of the springform pan with 3 layers of heavy duty foil and bake in a water bath. This is the method that Juniors'(Brooklyn) uses for its' famous cheesecakes to keep them extra creamy!

I made this recipe for my son, birthday and Easter I mess up twice. First I did not measure the instant coffee which made it to strong and then I forgot to add a 1/4 cup of something to make up for the liqueur. I would not serve it the first day after I had a slice. It was strong coffee taste. Next day it was so good. I will make it again. Will not eat it the same day.

Just made this recipe to bring to a family Easter party. Everyone loved it. I made the crust with the proportions given (using Keebler Dark Chocolate Fudge Striped cookies). I would recommend placing the cheesecake pan on a cookie sheet (with edges) while baking. I did not do this, and butter from the crust leaked out and started burning on the bottom of the oven (causing the smoke alarm to sound...and making a big mess). I also made it 2 days before the event and it was delicious!

I hate to downgrade a recipe that most respondents have loved. Have not the foggiest idea what went awry but it was not smooth and, in fact, was somewhat granular. I've made plenty of cheesecakes in my life but this one was poor.

So good. Delicious and rich. Also very easy. I followed people's tips about mixing whipping cream with sour cream. Tried to keep in oven for 45min after cooking to avoid cracking, but it still cracked. But was ok - just filled with whipped topping

I have made this about a dozen times...I am a novice baker and have never had an issue with it...other than it does need to cook about 5 to 10 minutes longer. In the past, I have forgot the coffee and water, I have forgot the coffee brandy and have over mixed etc. It still comes out great. I also make a chocolate graham crust instead. For those of you who have an issue with melting the chocolate, the recipe says to melt it over boiling water. To melt the chocolate over water, boil the water then turn it down low. The water should not touch the top pot/bowl nor bubble out. (I use a Pyrex dish over a pot) Break the chocolate into tiny pieces, put it into the bowl, put it on the simmer pot, with a whisk keep moving/stirring it and add the cream just as it starts to soften. Once melted, lift out the bowl (have a towel handy to quickly wipe the moisture off the bowl exterior, put it into your batter and mix in. DO this quickly, then immediately add the 1/4 water with instant coffee already mixed into it to the batter...make sure the instant coffee mixture is HOT... it will finish melting any tiny bits of chocolate that did not totally melt. You can work on perfecting your cheesecake making if you are going after presentation..but this recipe is fantastic no matter what....and if you mess up...no ONE will know the difference! The taste hides newbie baking! DO NOT BE AFRAID!!!! Even with my mess-ups, this is often requested, also been offered $$ to make it for others!

Both of my children request this for the birthday cake every year. Very rich. Hope you like chocolate!!!

DOUBLE THE CRUST- I've made this cake 3 times. Once as written & twice with my low-cal version. Great reviews each time. I used a Splenda blend for all of the sugar to cut the sugar cals in 1/2. I used 2 pkgs Neufchatel cream cheese and 1 fat free pkg. I used fat free 1/2&1/2 inplace of the heavy cream in melting the choc. I used reduced fat sourcream. For the cup of heavy cream I used 2/3 cup heavy cream with 1/3 cup fat free 1/2&1/2. Then I baked it for 50 min. in a water bath before shutting down the oven. This seriously reduced the calorie content without sacrificing taste. It's also true if you let it chill over night before serving.

the crust needs to be doubled