The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 18, 2009
I really liked this one. I did add about 2 TBSP cocoa which meant extra 1/3 c sugar, too. I wanted it to be thoroughly chocolatey. I added a bit of coffee liguor and cinnamon too since I like a little bit of cappuccino flavor. And I think a little coffee brings out more chocolate flavor; never a bad thing in my kitchen! I scaled the recipe to 8 servings but it still was a tiny bit much for a normal 9" chocolate oreo pie crust, that I cooked it in. Deep dish would have been perfect with 8 servings.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 21, 2009
LUSH! I used plain choc and digestives to give more of a cheesecake feel to it though. Better than expected! ***** Brilliant
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 15, 2009
It was a hit of course! Everyone loves cheesecake, chocolate, and graham crackers, so how could it not be? However, I live in France and Cream Cheese does not exist, so I had to make due with some other things. I do not think it would have affected the taste one bit, since I did essentially make cream cheese with just an additional step. But there was something missing. I topped it with cherries, which also went over well, but I still felt it needed something more. I think I just wish it was thicker. All in all, a great cheesecake and fairly simple
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 22, 2008
I used chocolate filled oreos as the crust. The taste was awesome! I used about 20 cookies (10 w/filling, 10 w/o chocolate filling), and 1 tablespoon of sugar, because the extra filling did the job. I also did just 3 Tbsp. butter. 1/3 cup will be too much and the butter will melt out of the pan during baking. Then the crust will just taste gross. Also, I changed from 1 cup of semisweet chocolate chips to 1¾ cups, added 3 tablespoons of UNSWEETENED cocoa powder, 1/3 cup heavy whipping cream (and kept the 1/2 cup sour cream), 1/4 teaspoon salt (for flavor), and 4½ Tbsp. of cornstarch instead of flour. Let me tell you the product: a cheesecake that had a glossy finish (a marble smooth top just like in the stores)--thanks to the cornstarch (and the cornstarch acts as a thickener just like the flour, so don't worry about substituting). The cheesecake also leaned towards a dense texture--thanks to the whipping cream (I like my cheesecakes dense, not light and fluffy like mousse. Ick. Then it just becomes a mousse cheesecake, not a cheesecake cheesecake). The cheesecake was still reinforced with that trademark tanginess that everyone attributes cheesecakes with--thanks to the sour cream, and best of all, it had a CREAMY CHOCOLATE TASTE. The added 3/4 cups of chocolate chips made it more chocolatey, but it wasn't overly sweet because of the added cocoa powder (which was unsweetened), and together they made a scrumptious chocolate heaven. Very verry great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Dec. 7, 2008
I love this recipe =P its great!! i did add more chocolates though. But still the recipe itself was wonderful. This my first attempt at making a cheesecake and i did not overbake it. Yeah!! =P The instruction given for this recipe is very clear and easy to follow. Even a beginner like me could do it. Try it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 26, 2008
This is the best tasting chocolate cheesecake ever!!! This is the first cheesecake I ever made, but all who ate it loved it so much, tastes better than bakery bought! No complicating ingredients or method, this is one fantastic recipe to share - thanks!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 5, 2008
Very yummy, extremely simple to make!! I used chocolate graham cracker crumbs. I increased the chocolate chips to 1.5 cups to make it a little more "chocolately". I poured this into cupcake liners and made mini cheesecakes. I garnished them with a dollop of whipped topping and a little chocolate sauce, super yummy!!
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Cooking Level: Professional

Living In: Lincoln, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Aug. 31, 2008
This was a hit when taken for a luncheon. Admittedly I have never had the gift when it has come to baked cheesecakes, and I am sad to report that this time around was no different. Mine always seem to sag a little. So, to cover my gaffe, I made a toffee cover and placed it on top. Looked great! As we don’t have ‘Graham Cracker Crumbs” in Australia, I actually used the Woolworths brand (Select) of hazelnut and choc-chip biscuits and placed them in the food processor.
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Cooking Level: Professional

Living In: Nowra, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 3, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Mar. 23, 2008
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! :)
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2008
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!
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 27, 2007
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!
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Home Town: Norcross, Georgia, USA
Living In: Sugar Hill, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Nov. 29, 2007
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
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Cooking Level: Intermediate

Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 19, 2007
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!
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Cooking Level: Beginning

Living In: Yishun, North Region, Singapore

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 5, 2007
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!!!!!
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Cooking Level: Expert

Living In: Ukiah, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 28, 2007
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 6, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 11, 2007
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.
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Cooking Level: Intermediate

Home Town: Sackville, New Brunswick, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 2, 2007
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 30, 2006
I loved this recipe but I did substitute regular gram crackers with chocolate grams
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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