Reviewed: Oct. 26, 2009

Wow, this was like a restaurant cheesecake. Almost too rich for me. Great recipe to impress guests.

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shannon

Home Town: Syracuse, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 19, 2009

This is the best cheesecake that I have ever tasted. I don't know how you came up with it, but you are brilliant Millie!

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MasterChef Pip

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Oct. 4, 2009

I omitted the cinnamon in the crust. I used a 10' pan. However, when it came time to add the sour cream layer, I had no room, so I omitted it. I added the melted chocolate layer, just pouring it on top. I served it the next day to coworkers. It was a big hit. Very soft and creamy cheesecake.

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Melissa Amos

Cooking Level: Intermediate

Home Town: Fernandina Beach, Florida, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 24, 2009

This cheesecake was delicious! I made it for a birthday celebration and it was a huge hit. Will definitely be making it again. I followed the recipe exactly and it came out perfectly. Thanks for a great recipe!

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lagraham

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Sorry, but it wasn't my favorite and the crust wasn't good.

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Mary Florence

Cooking Level: Intermediate

Home Town: Metamora, Illinois, USA

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Reviewed: Sep. 9, 2009

DIVINE. Followed directions. SIMPLY AMAZING

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aceofcakes310

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Reviewed: Sep. 3, 2009

I made this for a party, along with the Caramel Macchiato cheesecake also from this sity. I cut this recipe in half and used a smaller springform (maybe 7.5inches?). It was perfect! I cut the chocolate layer in half (quarter of the original) and it was plenty. Let the cream almost boil then add the chocolate and stir just until mixed. It turned out really creamy and soft. Wonderful cheesecake!! Half the guests preferred this one and half preferred the other one, but everyone said they were both fantastic. I will definately make this again with no changes!! Thank you!!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Sep. 1, 2009

I made this on Sat for a dinner party it was awesome!!! However, i was using 9.5 springfoam pan and the batter was too much I had to leave out the sourcream layer and just did the chocolate topping. Also , I added 1 more tablespoon butter to the crust. Not sure what prev reviewer was talking about regarding the crust being soggy due to the Oreos . I did not have this problem. But I also ground the oreo cookies up really small crumbs with my food processor for the crust and added the butter and sugar to that. 10 oreo = 1 cup cookie crumbs. Besides that it was awesome. I think next time I will use adjust recipe for less people so that it will fit in the pan with the sour cream layer. One final thing, give it the 8hrs to cool, I cut it at a 4.5 hrs and was good , but the next day it was 1000x better .

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

This was amazing! It was time consuming, but really very simple and difficult to mess up. I did need to add more butter to the crust, however, because as is it wasn't moist enough to stick to the side. When I told my boyfriend about the cinnamon in the crust, he said he thought it be weird but he ended up loving it. Will definitely do again!

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katykat

Cooking Level: Intermediate

Living In: Merrick, New York, USA

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Reviewed: Aug. 16, 2009

I cooked as directed and it didn't fully set. The sour cream layer just oozed out when I cut it.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Aug. 12, 2009

Not bad. I'm not sure why the photo of this recipe doesn't show the layers of the real thing. To a previous reviewer: the cheesecake must cool 8 hours and then sit on the counter for 1 hr. This helps soften the chocolate layer and makes it easier to cut..

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OSUCook

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

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Reviewed: Aug. 3, 2009

This is the first baked cheesecake I have ever attempted. I finally bought a springform pan and it baked perfectly for my first time. No issues with it sticking to the pan,the sides of the pan came right off. I made the recipe exactly as written and I highly recommend this to anyone, it was wonderful. Even the cinnamon in the crust was great so don't skip it! Don't change a thing!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 2, 2009

A lot of work but very good and worth it.. I wouldn't cut back on the filling if you are using a 10 inch springform..I did last time and it came out paper thin.. I would also use 3 tbsp. of butter instead of 2.. But i would half the amount for the ganache topping.. Also, for a little decorative touch you can drizzle caramel topping in the ganache before it cools.. Yum!

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Janine

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Reviewed: Aug. 1, 2009

This cheesecake is fabulous! After reading the reviews I decided to cut the chocolate ganache layer by 50%. I used 3 cups of cookie crumbs and 3 Tbs. of butter for the crust and omitted the cinnamon. Other than that I followed the recipe. I always leave my cheesecakes in the oven to cool for 2 hours before removing them to cool on the counter. I made a white chocolate ganache and drizzled it over the top of the cheesecake as well. Delicious...thanks for this awesome recipe Millie.

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Kristen

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Great tasting cheesecake. I used chocolate Teddy Grahams, doubled the butter and omitted the cinnamon. Crust was perfect. No problems with the ganache but cheesecake was difficult to get out of the pan. It was so moist that when I went to remove the ring pieces were sticking to the sides. Had same problem while slicing. Next time I'll try adding 1/3 cup cornstarch with the flour to try to get it firmer. Great recipe, wonderful flavor! I try at least 2 cheesecake recipes a week and this one is going into my favorites!

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chefmari

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Reviewed: Jul. 24, 2009

Very pretty and delicious. I will try making the ganache next time by bringing about 1/3 C cream just to a boil and then pouring over 1 C chocoalate chips- better consistency and less ganache as I felt there was too much. Plan several hours to get this one made, but worth it if you're a cheesecake lover!

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Bri

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Reviewed: Jul. 22, 2009

I made this recipe two nights ago, unveiled the creation last night and tried it. I didn't have time to decorate it, so the picture is the "raw deal", but still nice. I have my grandmother's cheesecake recipe that has been in the family for years and next time I'll use that recipe instead. I did like the chocolate cookie crust and the ganache on the top. Next time I'll only put the cookie crust on the bottom of the pan rather than half-way up the sides and I won't make as much of the cheesecake filling as the cake is at least 4" high and very rich. Nice recipe and I will definitely try it again with the changes. Thanks for sharing!

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jul. 21, 2009

Not only did this cheesecake look pretty, it also tasted so delicious! This was the first time I baked with Splenda, and no one could tell; it tasted so rich! This is an awesome recipe!

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elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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Reviewed: Jun. 19, 2009

This is the best cheese cake I've ever made!!!!!!!!!! That's all I can say...

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Eriko

Home Town: Irvine, California, USA

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Reviewed: Jun. 15, 2009

This was very good and very easy. My only "complaint".....way too much filling (both w/the cream cheese mixture and the sour cream one). I could have easily made two pies w/the the extra stuff. I used oreo cookies for the crust and left the cookies in the middle fairly large at the suggestion of another user. Several people complimented the cake and said it was the best they had ever had!!! Will definitely be making this again.

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JENDAHLKE

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