This is a great recipe but the last time I made it I bought dove chocolate bars rather then the chocolate chips the chocolate bars tasted much better.

I'm in cheesecake heaven! This is awesome! Not too chocolatey - just right! I replaced half of the graham cracker crumbs with ground walnuts for the crust and baked using water bath instructions from this site. Topped with raspberry sauce and whipped cream this is an elegant and delicious dessert. Well, okay, breakfast! :)

I just made this cheesecake, I had the same problem as many others have where the top cracked really bad. I covered mine with a chocolate ganache, and drizzled melted white chocolate all over it. Hope it tastes as good as it looks!

I made this for a friend's birthday. I changed the crust to a basic shortbread crust, used the filling in this recipe exactly, and then put a chocolate ganache on top. It was uber-chocolately and perfect for a birthday cake!

This cheesecake looks beautiful except it's a little lop-sided, but that's probably due to my oven. I made this for someone else so I'll have to wait for the review. I just wanted to say how nice it looks and no cracks! I used the water bath. Thanks

I'm a beginner, but I think if I made it properly it would have tasted better, even though it tasted great as it was. This is chocolatey, but not overboard. Even my boyfriend who doesn't like cake loved it! Great!

Everyone loved this cheese cake!!!! I made it for my friends birthday party I used chocolate graham crackers instead and I made a raspberry purree ( frozen raspberries with a little sugar in the blender) and put some on the plate put the cheese cake on top and then put fresh rasberries on top of the cheese cake when i was ready to serve it. Im not a big cheese cake person but I loved this one!!! I put the bowl in hot water a couple of times like someone else said to do to soften up the cream cheese mixture so i wouldnt have to over beat it. LOVE LOVE LOVED THIS RECIPE!!!!!

I made this for a baby shower dessert, except I made it in cupcake form. I put an oreo in the bottom of each cupcake liner for the "crust" and then poured the batter in. Baked for about 20 min, refrigerated overnight, and they were great!

This was perfect! It was thick and rich. I did change one thing, I used two individual packages (not boxes)(which was a little more then 2 cups) of chocolate gram crackers and a little extra butter to the crust. oh and I added a splash of the coffee I had brewed that morning to the cheese cake mixture. Thanks for the great recipe.

This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the cream cheese I stop frequently and place the stainless steel bowl into a sink of hot water to help soften the cream cheese so that I don't have to beat it too much. I spray the sides of the pan with cooking spray above the crust line. This keeps the cheese cake from sticking to the sides while cooling and shrinking. I tried to seal up my spring form pans but I was never able to keep the water from leaking in so I've never attempted a standard water bath. I do fill a small roasing pan with hot water and place it on the bottom rack of the oven...the idea here is to try and keep the moisture high in the oven. The recipe calls for 325F. I have a convection oven and I've had really good success at 290F for 1 hour. To help control the cooling rate I switch the oven off at 1 hour and leave the door closed. After an hour of sitting there, I will open the oven door a crack to help cool some more.

Very tasty... and absolutely decadent. I did have a problem with the top cracking, though I think the fault lies with my ovens hot spot.

I loved this recipe but I did substitute regular gram crackers with chocolate grams

My family loved this cheesecake. I mixed some blueberries and strawberries together and served them next to the cheesecake. I will use this one often.

It tasted great. Slightly overdone but I am guessing thats the same problem I always have when converting to celcius. Only real problem was the chocolate cooled far too much in the cream cheese and started to harden before it could be fully blended. Although, all my Hubby's work mates said it tasted good too. Tiniest crack - no bath used.

Overall, I really liked the recipe. I only had two problems: I tried the bath method, and even with two layers of foil, the water seeped in and made my crust soggy. Also, my cake didn't have any cracks after baking for 55 min. I did as the recipe says and turned off the oven, and left the cake in to cool but when I checked it after only 30 minutes, it had a huge crack down the middle. I'll definitely make it again but without the bath and the extra hour in the oven.

The taste was pretty good but I would have prefered a slightly more chocolatey taste. Also the cheesecake cracked very badly (I cooked it for the time that it called for) so I recommend that you follow the advice section and give it a water bath while its cooking. I was therefore forced to make a chocolate glaze to cover the crack and I think everyone agreed that the glaze made the cheesecake 10X better. Just melt 1 cup of chocolate chips, 3 tbs of butter, and 2 tbs cornsyrup over boiling water, and spread it over the cake.

If you want to impress your husband's co-workers send this recipe to his work! Easy, delicious and the guys even liked the topping, it helps cut down on the sweetness and gives it more dimension. I used Oreo crumbs for the base and other cookies to make the amount needed and it worked just fine. He even brought a piece home for me!