Reviewed: Aug. 9, 2009

wowwww that was the best cheesecake inthe world we made it for a birthday party everyone loved it!!!!!!!!

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Reviewed: Jan. 14, 2009

A very expensive cake to make, but I tried it for Christmas. The reviews inspired me. However, it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking was over it would have turned out better. (There were no directions for this step.) In previous cheesecakes, recipes directed you to leave in oven until cool or overnight with the door ajar.I did this twice, because it was baked twice. Thus, the result was so dry it split when cut.

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choirmom

Cooking Level: Expert

Home Town: Fairview Park, Ohio, USA

Living In: Barberton, Ohio, USA

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Reviewed: Oct. 13, 2008

Thank you to whomever submitted this recipe! My friend said she wanted a cheesecake for her birthday and her favorite flavor was mint chocolate. This was one of the few recipes I could find and it turned out amazing! Everyone loved it and the cake (which was gi-normous!) was gone within an hour. Thanks!!!

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jdm227

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

This cheesecake tasted fabulous! It did make a lot more than a 9 inch spring form pan can hold and since i didn't have a 10 inch I used a 8 inch disposable pan in addition to the 9 inch spring form and made two cheesecakes. As amazingly good as it was i don't think i would make it again. It has a LOT of calories and uses some pretty pricey ingredients, and takes a day and a half to make. It was nice to try once though.

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PercyPea

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Apr. 16, 2007

I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you.

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Allyniki

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Feb. 13, 2007

I made this for a ladies Christmas luncheon and got rave reviews! I ran out of time and so I used some fudge icecream topping for the piping and it worked! Thanks for the recipe!

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Mizpeach

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Reviewed: Nov. 24, 2005

Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with the crumbled graham crackers, and pressed it into a 10" springform. I followed the recipe exactly for the filling, but ended up with about 1/4 cup too much (even for a 10" pan!), which I discarded. I baked above a water bath. When it had cooled overnight, I made the glaze as the recipe called for as well as added about 1/8 cup of Bailey's Irish Cream and it gave the glaze a nice mild taste of liquor as well as slight coloring. Thank you Bonny for the wonderful recipe! I will definitely make this again.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Dec. 1, 2002

wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor.

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STARZ7369

Cooking Level: Professional

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 27, 2000

If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, in order to fit the whole mixture. I made this recipe for a party, and had none left over, much to my chagrin!

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