The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 12, 2009
Very good. On the mellow side of the cheesecake spectrum though.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 27, 2009
I was disappointed with this recipe. From the excellent reviews, I expected it to taste better. Here are my opinions. - Crust was a little too overpowering for me. Next time I will stick to a pure graham cracker crust. - The top looked brown to me and not very pretty. I'm wondering if cooking it an hour is too long. If I make this again, I would try 45 minutes instead. - It too heavy and not sweet enough for my taste. I thought the flavor was very blah. While I did not love it, some other people who tried it really liked it. However, they prefer cheesecakes that are not very sweet. If you have more of a sweet tooth, I would suggest looking for a different recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 27, 2009
Use high-quality mini chocolate chips, it does make a difference! Great recipe, thanks!
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Ali
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 23, 2009
My boss loves cheesecake, so for his birthday I decided to make this recipe. He said no words could describe how yummy this cheesecake was! It was very easy. I did put it in a water bath while it was baking and NO CRACKS!!! I did have to use regular sized chocolate chips but it turned out just fine!!!
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Cooking Level: Intermediate

Home Town: Retford, Nottinghamshire, England, U.K.
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 1, 2009
this is a nice recipe.. the only thing you must look out for is to bake it for 35 minutes not more.. i baked it for 45 and it was too much... if you put in water bath it makes cake moist..
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Home Town: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 27, 2009
Very easy to make - this was my first cheesecake! I've made it for every occasion since! YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 24, 2009
This cheesecake was great. I mixed the mini chocolate chips into the cheesecake mixture and then sprinkled some on top.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 7, 2009
This makes a dense, firm, not too sweet cheesecake. I only gave it four stars because I prefer a creamier cheesecake and some of my guests did not love it. I didn't have any graham crackers, so just put it on a regular pie crust that I pressed into my springform pan and trimmed. I'm sure it would be even better with the chocolate crust. But it looked beautiful and many people asked if I bought it. I put a layer of melted peanut butter chips on the bottom, mixed extra mini chocolate chips into the batter, and splattered lots of both melted chips on top. Overall a pretty and tasty cheesecake for those who love this texture.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 5, 2009
This cheesecake turned out great! It was a huge hit with all my friends and they can't wait till I make it again! Thanks a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 30, 2009
Great cheese cake. My in laws loved it .. it was one of the best cheese cakes I have made the only thing I changed was i added walnuts for a little more flavor .I will make this again real soon
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 26, 2009
This is a great and simple recipe. I used 2/3 lite cream cheese, a water bath and melted chocolate chips (except the chips on the top) like others have suggested. It tasted great and looked perfect. I didn't have enough time to leave it in the oven for an hour after cooking. I only left it for 30 minutes and then put it in the refrigerator. Not sure if it would have been better if I had but if you don't have time it certainly won't ruin it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 26, 2009
I'm now convinced that a lot of bakeries and resturants use sweetened condensed milk in their cheesecakes rather than sour cream, because this tasted like something I'd pay $5.00 a slice for at the end of a special meal out. My family is already asking when I'll make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 25, 2009
I have made 2 in a matter of 1 month. My family loves it. It is so easy to make and taste great. I use a cookie crust. I'm going to start using this recipe as my base for all cheesecakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 26, 2009
All I can say is 'wow'! I never thought I would make a masterpiece like this and have it turn out absolutely perfect. It looks like I went to an expensive bakery! I followed the recipe exactly. I would like to try variations of it, does anyone know if this is a possiblity?
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 26, 2009
I served mine slightly cooled and it melted in my mouth. My dinners guests raved and thought this was the most amazing thing they ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 17, 2009
This cheesecake was great! I really didn't feel like making the crust, so I bought the premade graham cracker crust, and I bought a second premade one with Oreo cookies. I followed the recipe exactly, and it turned out great. On one of them I put crushed oreos on top. I let it sit in the oven overnight, because by the time it was finished cooking, it was 11 pm and I still had to leave it in the oven for another hour. But even after letting it sit there for 6 hours, it still turned out great. Also, I put one of them in a water bath, and the other wasn't in a water bath. Both of them turned out fine, even the one without the water bath didn't crack. I will definitely be making these again sometime.
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 4, 2009
MMMMMMMM! I made a regular graham cracker crust (without cocoa), but I followed everything else and it came out great! I didn't use a water bath, and it cracked, so I would definitely suggest that. Even though it wasn't my pretties dish, it tasted delicious and even my boyfriend who doesn't like cheesecake much loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 20, 2009
Make an Oreo-cookie crust. I really like the sweetened condensed milk in this recipe!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 16, 2009
Excellent! Excellent! Excellent! I used chocolate graham crackers and eliminated using cocoa for crust. I put it in the refrigerator immediately after the hour with the oven off, and it worked beautifully, leaving it the springform pan until I cut and served it. There were no cracks in the cheesecake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 13, 2009
wow!!! this was one of the best cheesecakes i've made. the only thing i changed was doubled the crust as i prefer it to be a bit thicker like a cookie...mmm mmm mmm
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