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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


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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. 25, 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: Jan. 27, 2003

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: Jan. 27, 2003

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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Reviewer:

MADDIEGIRL


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