The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 28, 2005
Pretty good, and very rich! Almost too rich for me. I used double chocolate Ghiradeli chips. I used this recipe, put it in a 10-inch springform, and made the batter of a white chocolate cheesecake recipe and poured it on top. I tried to swirl it, but it didn't really work. I ommited the topping. The two worked very well together. Topped with pureed strawberries, fresh whipped cream, mint leaves and a whole strawberry.
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 4, 2005
This chocolate cheesecake is very good, particularly if you use good quality chocolate to prepare it (I like Ghirardelli). But, I found the chocolate topping to be far too thick on top of the creamy cheesecake. I'd go with more cream and less chocolate in the ganache topping and spread a smaller quantity on top of the cake. Sometimes less is more. I also chilled my cheesecake first before adding the topping. Overall, a very good (and rich!) dessert.
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Cooking Level: Expert

Living In: Hackettstown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 3, 2005
This recipe is easy and taste really good. Great combination!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 24, 2004
Very rich and very yummy. The topping makes it look perfect. It doesn't even matter if you get a crack in the top. Was a big hit at Thanksgiving. Will replace my old recipe! Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 27, 2004
Excellent! I made this for a San Fran themed dinner party and used Ghirardhelli chocolate, reduced fat cream cheese and added an extra 1/4 c. cream to the ganache - it was fabulous!! I also made a Raspberry Sauce with a package of frozen raspberries and 1/2 c. sugar reduced over high heat and strained...it was an exellent addition and contrasted with the sweet cake! I will definitely make this again!!
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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 17, 2004
This is a wonderful recipe. The texture is a blend of cheesecake and mousse. Everyone loved it when I took it to a family gathering. I used chocolate graham crackers instead of the cookies and it was delicious. I especially like the topping because it covers any cracks so you have a perfect cheesecake every time.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 30, 2004
Great recipe. Easy to make, excellent results. Just what I was looking for.
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Cooking Level: Intermediate

Home Town: Jersey Shore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 19, 2004
Amazing! I took this to a group game night with some friends and everyone loved it. One thing; I didn't have a springform pan so I made it in a 10 inch cake pan. When I was ready to cut into it and serve, I just dipped the bottom of the pan in hot water for about 20-45 seconds and it came out very nicely. No crumbling or mess. Also, it came out of the oven with only one small crack and that was covered up with the topping. No big deal. This is very rich cake and if a more subtle flavor is desired, I wouldn't recommend it. However, if you are a chocolate lover and you like rich flavors, this is an incredible cheesecake and definitely worth the effort. Great recipe Diane!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 6, 2004
I made this for a luncheon at work and got rave reviews! The cheesecake has a wonderful chocolate mousse taste, and tastes like it's from a gourmet restaurant. With the chocolate icing topping, the few cracks that appeared as it cooled were covered up and the cake looked as wonderful as it tasted. Took a little while to prepare, but well worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 12, 2004
Oh my goodness, this is truly a chocolate lovers dream, so so so good. The only thing that I changed was the type of chocolate, I used Ghirardelli Double Chocolate chips and wow! you can really taste the difference with quality chocolate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 11, 2004
This recipe was wonderful! I don't even like cheesecake and I loved this! Everyone did. It is very rich. I am 13 and I made this cheesecake all by myself...it's easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 27, 2004
This was good cheesecake, I did use the crust recipe from the fudge truffle cheesecake.
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 31, 2004
My family loved this and I am making it again! No changes required! A guaranteed hit as is!
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Cooking Level: Expert

Home Town: Jerseyville, Illinois, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 30, 2004
fabulous! fabulous! fabulous! Everyone loved this recipe. I used oreo cookie crumbs minus the white stuff. And, for a sauce I used some homemade raspberry jam(strained seeds from) heated in the microwave. Yum. Yum.
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Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 22, 2004
I made this for a party for my husand and it was a huge hit. Very chocolatey and rich, there wasn't a piece left!
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Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 7, 2004
This was my first time ever making cheesecake and it was SO GOOD! I changed the crust, instead using Graham Crackers, Cocoa, Sugar and Butter, but followed the recipe for the cake portion exactly. When the topping was still warm, I sprinkled it with a generous helping of mini chocolate chips. It looked beautiful and tasted so rich and chocolatey. I brought it to christmas dinner, and everyone was beyond impressed. I'd give this recipe more then 5 stars if I could.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 28, 2003
This is an EXCELLENT I made this for my family Christmas dinner and everyone just loved it! It was a very creamy, chocolatey cheesecake! I did make a white chocolate Kahlua sauce to accompany it. Heat 1 cup heavy cream to a boil. Pour over 2 cups of white chocolate chips and stir till melted, add Kahlua to taste. I will be making this again for New Year's Eve! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2003
OMG! This is a wonderful cheesecake! The topping makes it. I used splenda and lowfat cream cheese and baked it in a water bath. I sprinkled chopped pecans on top. I will be making this again for New Years Day. Thanks Diane!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 8, 2003
This is a very chocolatey cheesecake. Very yummy though and I was even told that it was the best chocolate cheesecake they had ever had. Requires a few extra steps but definitely worth it.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 14, 2003
The recipe has been revised to include the addition of the melted butter to the crumb crust. We apologize for any inconvenience.
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Home Town: Seattle, Washington, USA

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