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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Reviewed: May 8, 2009

Everyone in my family loves this one!!!

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ris487

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Reviewed: Apr. 26, 2009

AMAZING, boyfriend took a few peices to his parents, and they were super impressed with its richness and how fancy it was. i was suprised how simple it really was =)

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sarah saurus

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Reviewed: Apr. 22, 2009

Topping was horrible, too much. The only good part was the plain cheesecake part (which I can do on my own). The rest was not good. Will not make again.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Apr. 18, 2009

I have never been very good with cheesecake but was successful with this one.Really good if you are an extreme chocolate lover.Ganache is way too much half of the topping amount is plenty.

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lorimuffin

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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Reviewed: Apr. 12, 2009

I made this for my Dad's birthday and we all loved it. It's super rich so I'd suggest starting with small slices. It is the toughest cheesecake I've ever made, but well worth the time and effort. It looked beautiful on the cake platter. Looked and tasted just like Cheesecake Factory. Delish!

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cookinmama

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Reviewed: Mar. 23, 2009

I've made this a few times and it has come out great! I cut the recipe by a fourth to fit into a 9 inch pan. I also find it useful to pour nearly all the batter to the pan before adding the cookie pieces. It seems to keep them in suspension slightly better.

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schasel

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Reviewed: Mar. 12, 2009

First time I made this, I made 2...one for a party and one for my husband. I don't eat cheesecake due to the richness, but I bake them regularly for my cheesecake loving husband. I used Teddy Grahms, as another person suggested. They were a huge hit among both groups of people, and the recipe was asked for by many at the party. Be warned, though! Many people could only eat a small sliver due to the richness!

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Adrienne

Cooking Level: Beginning

Home Town: Annville, Pennsylvania, USA

Living In: Enterprise, Alabama, USA

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Reviewed: Mar. 9, 2009

Absolutely Amazing! The only change I made was to leave out the cinnamon. I have noticed on other reviews that it was hard to slice because of the chocolate layer. I didn't have this problem and think that it probably has to do with how long you cook it. I heated it up constantly stirring until just melted. It turned out perfect and was a huge hit.

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KerriAnn

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

This was the best cheesecake I have ever made! Everyone who tried it loved it. just a warning though.... this is very chocolatey cheesecake(a plus for me) and this recipe makes a 4 lb cheesecake which is huge so make sure you have some help eating it!

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Teri25

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Delaware, Ohio, USA

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Reviewed: Mar. 2, 2009

All I could say was OMG. It was a lot of work, but it was very much WORTH IT! I made my own "low fat" recipe in which I used fat free sour cream, fat free cream cheese, substituted splenda for the sugar, and denied the last bit of chocolate on top. It was still fabulous with the reduced fat oreos and smart balance light butter :) Don't forget to use eggbeaters instead of the real thing! Cheesecake is part of my diet once again - I LOVE IT!

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drwinkles

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Reviewed: Feb. 27, 2009

This is the best cheesecake recipe ever! I make this quite often in order to keep up with family demands!

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HLINEBACK

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Reviewed: Feb. 22, 2009

We thought this cheesecake was just *okay*. Considering how expensive all the ingredients are and the amount of time that it took to prepare it i was expecting something more decadent. I made it exactly as the original recipe calls for. And it was good..just not great.

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Cheryl

Cooking Level: Expert

Home Town: Columbus, Kansas, USA

Living In: Sparks, Oklahoma, USA

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Reviewed: Feb. 10, 2009

Can we make it without eggs? Any suggestions?

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Steffi

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Chocolate Cookie Cheesecake

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