Reviewed: May 23, 2012

amazing and good instructions! I also did not add cinnamon and I skipped the sour cream part as we do not have it here but it was extra yummy!

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Anaty

Reviewed: May 8, 2012

THIS IS THE BEST CHEESECAKE RECIPE EVER!!!! I MADE IT THE FIRST TIME AND IT CAME OUT WONDERFUL!! EVERYONE WAS EXTATIC ABOUT IT AND ATE THE ENTIRE 10" CAKE. I'VE MADE IT 4 TIMES (THIS FRIDAY THAT PAST FOR THE MAYWEATHER/COTTO FIGHT). PPL LOVED IT!!!. I BROUGHT SOME TO WORK AND I WAS TOLD IT WAS THE BEST THEY'VE TASTED AND WANTED THE RECIPE. I LOVE THIS CHEESECAKE!!! AND SO DOES EVERYONE ELSE. ITS EASY AND LOOKS BEAUTIFUL AFTER ITS DONE. I'VE TWEEKED IT A LITTLE BUT NOTHING NEW JUST A LITTLE BIT MORE OF VANILLA AND CHOCOLATE. YUMMYYYY. OH AND WITH THIS RECIPE I WAS ABLE TO MAKE THEM INTO CUPCAKES WHICH WERE AN EVEN BIGGER HIT!!!!

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Gigi

Reviewed: Mar. 21, 2012

Perfect! Everyone loved it and requested it at the next get together!

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Reviewer:

Kratovil

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

Reviewed: Feb. 29, 2012

VERY FILLING. great for a special occasion if you like chocolate

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Reviewer:

Pam

Reviewed: Feb. 21, 2012

This cheesecake was amazing!! The only mistake I made was in using a 9 inch springform pan. It almost overflowed and there wasn't enough room to put the ganache topping on. Definitely use a bigger springform pan!

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jordantess

Reviewed: Jan. 30, 2012

This is the best cheesecake recipe I have used. I made a mint chocolate version at Christmas. All I did was add peppermint extract in the cheese mix, as well as some green food colouring. I followed the rest of the recipe exactly, and it came out fantastic. It was minty, but not too over powering, with a slight green colour to it. The chocolate on top got just hard enough to cut and eat but still smooth and melt in your mouth!

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Reviewer:

miil_girl

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

This was my very first attempt at making Cheesecake at all. It was difficult, but the results were worth it. It was amazing!!!

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Nugyar

Reviewed: Jan. 10, 2012

Was very good! Although next I will leave of sour cream layer. (personal/family preference) was terrfic other than that!

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Reviewer:

carrye

Reviewed: Jan. 6, 2012

The directions made far too much filling to fit into my standard sized spring-form pan, so I had to cut back on the cream cheese and egg. Next time I think I will also leave off the sour cream part of the recipe, as I don't really think it added anything but a few more calories. And I also found the cinnamon in the crust to be a bit weird, though some of my guests really loved it.

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Amanda

Reviewed: Jan. 4, 2012

This is the BEST cheesecake I have made to date. Scrumptious! One caution: if you use a 9" springform pan like I did, it will likely overflow a little bit, losing some of that yummy filling. I left both the cinnamon and the brown sugar out of the crust - the cookies are sweet enough. Thanks for the recipe!

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