Reviewed: Sep. 30, 2009

THIS IS VERY RICH. I agree with the other reviewer, you don't need the sour cream layer! It needs something to make the presentation better so I sprinkled mini chips on top and sides after baking instead of putting them in the "cake" layer. I can't imagine how sweet it would be with more choclolate ganache or fudge for topping. Bake 1 hr. I will not make again.

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chubss

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

This was very good. A real hit with my husband's co-workers!

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Missy

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

Nom, nom, nom, this cheesecake was devoured by my friends and family in no time at all. My mom doesn't really enjoy sweet things but she totally raved about it. A few people had 2 slices...my biggest cheesecake achievement. I followed the recipe to the letter and I will DEFINITELY make this again and again. What a hit! And I received so many compliments from everyone. Thanks for a keeper!

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missy_fer

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Reviewed: Jul. 16, 2009

This just wasn't a hit with me. I even had friends sample it and they all said the same thing...just o.k. I followed the recipe to the letter and the end product looked picture perfect. The ingredients list is really messed up and does not match directions, but I checked everything off as I went along. Like other users, I had to bake twice as long and it was still watery in the center.

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DIZRICH

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Reviewed: Jul. 11, 2009

Thought this was really good, really easy. I used mini chips, like others.

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Jun. 26, 2009

Used oreo cookies for the crust. This thing was AWESOME! I made it for my hubby for his first Father's Day. :) He ate 1/4 of it by lunch time! Next time I will double the cookie dough and also will try the ganache topping as recommended by another user.

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BAJONE

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Reviewed: Jun. 22, 2009

Thanks for everyone else's comments! I did add an extra 5-10 minutes as suggested by others. . .perfect!

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jbdst16

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Reviewed: Jun. 11, 2009

Very tasty! It made enough for 2 6 inch graham shells!

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micaelasmami

Cooking Level: Intermediate

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 8, 2009

So good! Would use more crust though. But the first time I made a recipe with taht kind of crust that actually came out good!

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Becki

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Reviewed: Jun. 1, 2009

Yummy! Turned out perfectly. I did use crushed Oreos 2c.'s and a little more butter for the crust. Place cheesecake in water bath for cooking. Everyone loved it.

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Marcie K

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Reviewed: May 24, 2009

I found this recipe watery. The textures were very different, creamy, grainy, and watery. Maybe I made it wrong though. I might try it again.. Thanks for your effort though!

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rk

Cooking Level: Intermediate

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Reviewed: May 4, 2009

I had made this once and it was absolutely wonderful. Better than The Cheesecake Factory but at Mother's Day I needed to make it early and freeze it. I didn't like it all after thawing. It just lost flavor and texture. Also make sure to use mini chocolate chips not the regular size. Again, 1st time I used mini but when I froze it I used regular ones and the mini's are much, much better.

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sisselhardt

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

I was really disappointed in this recipe. I did make a change and used cookie dough for the crust, but that was really the only change I made. It wasn't bad, but it wasn't good either. I probably won't make this again...

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Amy L.

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 18, 2009

this was sooooooooooo goooooooood!!! My boyfriend and I loooved it soo much. He's uuuultra picky about what he likes, and he thought this was amazing. A MUST make!!!

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LSafaii

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Reviewed: Apr. 13, 2009

I thought that this was an easy cheesecake to make even though it had a lot of directions. I did however not like the consistancy of the cheesecake after it was baked, because of the cookie dough. I followed directions perfectly, but the cookie dough didn't seem to cook all the way through. It was like I had sat the cookie dough on the counter waiting to pop it into the oven. (ie: sticky) I was slightly turned off of it but I will try again and bake it longer.

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Yackyyan

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 25, 2009

This recipe was absolutely incredible. The best cheesecake I have ever made. Just followed recipe exactly and had no issues at all. It came out perfectly. I am so glad I found this!

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Birdiebootie

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Reviewed: Feb. 21, 2009

This was DELICIOUS! Followed directions exactly, although the sugar amounts listed in the ingredients seemed off. Could perhaps have cooked a few minutes longer. Had to bake the crust for longer too, but maybe it's just our oven. It was a great hit though, so thanks!

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Nilu

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2009

This is a very good cheesecake! Having not read the review that reassures that the amount of cookie dough is just right, I chickened out, and used only half (it does seem like quite a lot!). I will definitely use all of the cookie dough next time. I used a graham cracker/pecan/brown sugar crust. Thanks for the recipe!

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bandannerbread

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Reviewed: Feb. 16, 2009

My fiance, who, until this point, has never liked cheesecake that wasn't from the Cheesecake Factory loved this. I was really nervous to be giving it to him, but I'm so glad I did. It pretty much melts in your mouth. I followed the recipe pretty much exactly )used graham cracker crust instead) and I really don't think it needs any changes. This was also my first time making my own crust and it was a bit crumbly, but that was probably my doing, not anything wrong with the recipe. Very tasty.

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ahlavac

Cooking Level: Beginning

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Reviewed: Feb. 2, 2009

This was good. Easy, but time consuming. I halfed the sugar in the crust, and baked it first. The cookie dough was good, somewhat mooshy in the cake. The cheesecake was also good, as was the extra topping (couldn't really taste it, but it made the top smooth). I baked it at 325 for 50 min (b.c I didn't have the right size pan, and the cake was very deep). I then let it sit in the oven for 40 more minutes after letting some of the heat out. Cooled it for about 3 hours, and it was fine. A little too liquidly in the middle, but still good. Daniel and I had 3 slices together, and no sickness : )

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ramoslove

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Chocolate Chip Cookie Dough Cheesecake

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