Reviewed: Oct. 9, 2007

Warning... this recipe will NOT fit into a 9-inch springform pan! I read through several reviews and it seemed like many people used a 9-inch without a problem. Not so! After baking the cheesecake alone had risen to the top of the pan... so I had hardly any room for the sour cream layer. I was able to gingerly spread about half of it on. After it baked and cooled, there was no way I could fit the chocolate ganache layer, so I popped it out of the pan and poured the ganache over the whole cake... it covered the whole top and sides and puddled around the bottom. Needless to say this cheesecake tastes amazing, and even mine didn't look half bad... Next time I will omit the brown sugar from the crust along with the cinnamon, it doesn't need either.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 22, 2007

This recipe is great! Everyone that had it raved and loved it. I only changed three things in the recipe per some other reviews: I took out the cream filling in the oreos before crushing the cookies to make the crust, I added the creme filling from the oreos to the cheesecake batter, and I didn't add cinnamon to the crust. The recipe was easy to follow and even my husband who doesn't like cheesecake, liked this!

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Jul. 27, 2007

Wow! What a great dessert! This is one of the most delicious, rich, and decadent desserts I have ever eaten!!! That said, next time I will NOT add the cinnamon. I only used half the amount the recipe called for, but it still was too obvious and clashed with the flavors of the cheesecake. Also, when adding the sour cream mixture to the top of the cheesecake, be careful not to pour it directly into the center, as I did. This results in a big gob of sour cream mixture sinking into the cheesecake. Despite this, it still turned out magnificent. The chocolate top layer covers up any imperfections, and it truly is bakery/restaurant quality.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Jun. 17, 2007

My first cheesecake and It was great! and it looked really great

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

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Reviewed: Jun. 14, 2007

This is the best cheesecake! I thought that 45 minutes wasn't long enough so i baked it for 5o and it overcooked (cracked and was golden brown). Once I put on the toping though, no one could tell the difference. It was beautiful. The flavour of the toping was a great addition to the cake . You are missing out if you don't add it. Also, be sure to let the cake cool entirely before you put it in the fridge . I liked this one better than "supreme cheesecake."

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love2bake

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: May 13, 2007

My daughter and I made this for Mother's Day and can I just say Awesome!! We used Oreos for the crust (since my grocery didn't have Oreo crumbs we used actual cookies) and blended all the removed cream filling into the batter. The cookies made a fantastic crust, but for the 2c of crumbs we ended up using 1stick butter rather than 2tbsp. We used a combination of chocolate and regular double stuffed Oreos for the cookie chunks within the batter and did 2 layers instead of 1. Finished cake had a great consistency, not too dense, and the chocolate, which we added prior to leaving the house, stayed room temp which made it firm, not runny or hard. We garnished with a circle of alternated double stuffed Oreos for a great presentation. My daughter called it "Chocolate Cookie Cheesecake with a Touch of Genius" and it definitely lived up to the label. Will definitely do again, family loved it!

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CMARTIN650

Cooking Level: Intermediate

Living In: Portage, Michigan, USA

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Reviewed: May 3, 2007

I honestly rated this under my mom's name in 2004 but I have used this recipe many times since that time. It is very, very good but can be hard to slice depending on how long you heat the chocolate/cream/vanilla topping. It always helps to take a sharp knife, run it in hot tap water, wipe with a towel and repeat with every slice. It takes 4 8oz packages of cream cheese, please only use Philadelphia Creme Cheese for the best results. I would beat the mixture awhile to get it smooth enough. I have shared this recipe with many people and actually had a person call me for another person whose daughter only asked for this for her birthday, a college student! My son who was 6 when I rated it is now 9 1/2 and still asks for this for his own birthday cake. I had an uncle who said it was as good as the Cheesecake Factory. A good recipe for parties and anytime you want to impress anyone. Here is my original review, I still love it. 1/25/2004 SUBMITTED BY: SHEILA R This is the FIRST recipe I got from All Recipes. The directions were very easy to follow and the cheesecake is very, very good. My picky 6 yr old loved it and I have so many more friends now and a couple extra pounds too!!

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hensen22

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Reviewed: Apr. 27, 2007

I made this for my boyfriend. He loved it! It was very flavorful and rich.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white center). Next time I will use chocolate Teddy Grahams or another plain chocolate cookie to avoid this. Also, the recipe calls for 1 1/2 Cups of cookie crumbs to be added after 1/3 of the batter is ptu in the crust. If you read the instructions however, you should add cookie pieces. This makes a HUGE difference, because the cookie pieces (the bigger the better) are what make this cheesecake so good. It's yummy to bite into a piece of cake and get a cookie surprise. Overall, a great cheesecake. Will add to my recipe book!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Mar. 1, 2007

Very good indeed! Make sure the cheesecake is cooked, especially in the center before adding the sour cream mixture. Definately a winner...

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Angela M.

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Reviewed: Feb. 11, 2007

I wasn't sure about putting sour cream on top of a cheesecake, but it works! I took this to a family gathering and my in-laws went crazy. The hostess actually insisted on keeping the pan so she could finish it off. Definitely worth all the ingredients and time.

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Feb. 5, 2007

I made this recipe for Christmas and the family loved, I mean LOVED IT! I was told that for now on this is a staple for family get togethers. It was more time consuming that I normally like but it was worth it.

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amcewen

Cooking Level: Beginning

Home Town: Wake Forest, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 21, 2007

Fantastic. Everyone loved it. I needed more time to break mine all the way through, and ran short on cooling/refridgeration time but even though the middle was more pudding-like it still tasted wonderful and I loved how the botom looks like one big oreo. I will omit the cinnamon next time. Definitely will make again and again.

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Karbs

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Reviewed: Jan. 11, 2007

Ive made this twice now and it got rave reviews each time! One of the best cheesecakes I've ever had and the first one I've made

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momof3

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Reviewed: Jan. 1, 2007

absolutely the best Cheesecake I have ever had! very moist and full of flavor. I did use Chocolate Graham crackers instead of the cookies.

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LarryC

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Reviewed: Dec. 25, 2006

I can only rate by presentation, as I made this and gave it as a gift. I used a 9" springform pan and only altered the recipe by "chopping" Oreos w/ a knife,so the layer would be chunky instead of finer curmbs. Oh, and I added that oreo layer after "half" of the batter not 1/3 as suggested. It looked amazing.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Dec. 15, 2006

I can not tell you how many people ask me to make this recipe for them. Our house has probably had this cheesecake at least 20 times in the past year! Definetly one of our favorites!

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Tiffany

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Elkhorn, Nebraska, USA

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Reviewed: Dec. 12, 2006

Being a novice cook, especially for desserts, I was worried about prepareing this. It was particularily easy and the most delicious cheesecake I have ever had. Definitely have to try this one.

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CookingGal

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Reviewed: Dec. 10, 2006

I made this for my brother, cheesecake is his favorite dessert, it was loved by all and was quickly eaten up, I will definitely make this again, just as is, would also be good just with the crust and cheesecake,,,well worth the effort

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REINEBOW

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Reviewed: Dec. 2, 2006

My hubby loves cheesecake and chocolate so I decided to bake him this cheesecake for his birthday. I dont have a springform pan so I used two 8 inch round cake pans instead. I left out the sugar and cinnamon in the crust and it was perfect. Very rich and oh so sinfull. My sister in law works for the company that manufactures all the cheesecakes for the Cheesecake factory and brings some by every so often. My husband said it tasted like some of the cakes she brings!

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