This is probably one of the BEST cheesecakes I have ever tasted!
I changed a few things though;
I left the cinnamon out of the crust, and to the batter I added about a 1/2 cup of unsweetened cocoa powder, and over the stove I mixed together 1/3 cup whipped cream with 1/3 cup unsweetened chocolate chips, which I also added to the batter.
Also, for the topping, I left out the sour cream part completely, and I used half the whipped cream to melt with unsweetened chocolate chips, and the other half to melt with white chocolate chips. After they both cooled, I poured the darker chocolate mixture over the top of the cake, and followed it with the white chocolate, which I marbled together with the dark with the convex side of a spoon. Ontop of that, I poured on some of that butterscotch stuff that comes in a can and that's clear, smoothed it over the topping, and was done. Also, I don't think it makes a difference whether the cake is warm or not when you put the topping on. I've made this numerous times and either way it's turned out well.
This cake is great!
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