I followed this recipe almost exactly as directed, except I used a water bath as I always do. I admit I was on the fence about the sour cream layer, and decided to follow the recipe. If you are not sure if you want to try it, or you're scared, just do it - it adds more visually than taste-wise. Like others, I felt the chocolate layer was a bit much. I used dark choc. chips. Next time I will probably cut the amount of choc. down to a 1/4 of the recommended amount and just put a light, thin layer on top. The dark choc. was excellent (just too much), and I'll likely do that again. The crust was perfect. My only complaint is that the middle ended up not quite done. I let the cake cook in the oven for an extra 7 minutes due to the water bath, then turned it off and let sit as directed. When I pulled it out, it had the typical appearance of a properly set cheesecake and I was happy -but 2 days later (I always find cheesecake is better if it can sit for a full day) when I cut into it, the very center was almost pie-like. It was still delicious, but I was disappointed. So I would recommend cooking a bit longer than the recipe advises - maybe even 15 minutes. In fact, I will likely cook a full hour and fifteen and skip the sit inside the oven bit. Aside from that minor detail (and let me assure you we had no problem eating the entire cake!), it was a nice diversion from the traditional NY style cakes I typically make. I will def. make this again with some minor adjustments.
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I followed this recipe almost exactly as directed, except I used a water bath as I always do....