Reviewed: May 8, 2012

I have never made a cheesecake before, and I'm sad this is my first one...because it's all downhill from here! I couldn't believe I made this! AND it was so easy! I did add more of the mini chips than it said to the batter, but I like chocolate! So, so yummy!Very creamy and sweet.

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Reviewer:

j9bondgirl

Cooking Level: Intermediate

Home Town: Perrysburg, Ohio, USA

Living In: Maumee, Ohio, USA

Reviewed: Apr. 30, 2012

This is a great starter recipe! I didn't put the cocoa in the crust. But I did make the batter then split it in two. I added the cocoa and melter chocolate chips to one batter and left the other plain. I then added both to the crust for a 1/2 and 1/2 cheesecake! It turned out so cool and tasted great! A keeper!

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Reviewer:

Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

Reviewed: Apr. 3, 2012

best cheesecake... i use cinnamon graham crackers instead and minus the cocoa powder...i also use white chocolate chips instead and put on raspberry topping but i'm sure any fruit topping will work ... i have had so many people rave about my version and this version..so rich and creamy ...love love love it

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Reviewer:

lrutt

Reviewed: Mar. 12, 2012

This is the very first cheesecake I have ever made, and they are the best! The whole thing was gone in two hours.

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Reviewer:

Sophs

Cooking Level: Expert

Reviewed: Mar. 12, 2012

I make this for New Year's every year. A big hit with my whole family...really good..can make it with chocolate or regular graham crust.

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Reviewer:

Andrea333

Cooking Level: Expert

Reviewed: Mar. 10, 2012

I just love making new cheesecakes, and since I had left over chocolate chips I knew this is what I wanted to make. I tweaked the crust a bit. When crushing the graham crackers I added in some almonds and then added a tbs full of caramel topping to the melted butter. I learnt that the caramel addition makes for a great hint of taste to the crust! Even though I had the larger chips, this recipe still came out fantastic. I'll definitely be making it again! (I also always use a water bath for my cheesecakes to avoid the falling and cracking on the top)

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Reviewer:

Arashkya

Reviewed: Mar. 5, 2012

I made this for my son's birthday and we all loved it. I followed the recipe exactly. It is the first cheesecake I have baked that didn't crack in the center!

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Reviewer:

Kathy

Reviewed: Feb. 28, 2012

I used full size chocolate chips and this was AMAZING...thank you-my husband thinks it was better than his mom's!

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Reviewer:

karencooks

Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

Rich, thick & creamy, and delicious! All you really need is a couple bites of this dessert! I made half of mine into cheesecake pops - which tasted and looked great, but were a lot of work (it was hard to form into balls) which is why I only made half of them into cheesecake pops. I don't have a springform pan either so I just made it in another pan I had and that worked just fine for me. Yum.

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