Reviewed: Nov. 14, 2009

Great recipe that is very easy to make. I like to make it for my neighbors at Christmas time.

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Reviewed: Mar. 6, 2008

I liked this recipe because it could be made with ingredients I usually have on hand anyways. Simple. Quick. And very yummy! Instead of coffee-flavored liqueur, I used 3 tsp. of espresso powder. Served it to company and everyone loved it. Would definitely make again.

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mduckwall

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Peru, Indiana, USA

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Reviewed: Jan. 10, 2007

This was simple and tasted great! I melted 4 more ounces of chocolate after the cheesecake cooled completely and poured it on top and let it set in the fridge. It was hevenly! Thanks Brenda.

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Trying2Cook

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Reviewed: Jun. 23, 2006

This was good. It is not my favorite recipe but I might be prejudice against chocolate cheesecake. I added 6 oz. of chocolate instead of 4. It was not very cheesy.

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MissBethany

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Lynden, Washington, USA

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Reviewed: Mar. 1, 2006

I also used a 7oz bar of chocolate and a dollop of sour cream. Turned out great!

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Dec. 8, 2005

Not my favorite cheesecake. It was really heavy if that makes sense.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 29, 2005

Being american and living in the UK, I wanted to celebrate thanksgiving and because there are several chocoholics in my husbands family i wanted to try a chocolate cheesecake. This recipe was great but i did a few minor changes. Instead of semisweet chocolate I replaced it with Cadburys Dairy Milk bar instead and used more than 4 squares. I used the really giant sized bars over here and used most of it. I also used double fudge chocolate chip cookies for the crust since you cant find regular choc. cookies over here. For a good texture I did give it a water bath in the oven and I kept it a little longer than 40 minutes to get the smooth texture I was wanting. It turned out amazing and those who were lucky enough to take some home acted like they were taking home something really special. I'd definately fix this recipe again. It was easy and very irresistible!! A definate keeper!

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jracus

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Reviewed: Dec. 26, 2001

This is undoubtly the BEST chocolate cheesecake i've ever made!!!!....OH SO CHOCOLATY!!!...Thanks for the great recipie, will DEFFINATLY make it again, my chocolate lovers really appreciated it and i had to sneak me a slice before they gobbled it all up!!!

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