Reviewed: Nov. 23, 2009

This is a fabulous holiday twist on cheesecake! My family enjoyed it very much.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Phoenixville, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 26, 2008

Absolutely Wonderful!!! I used a graham cracker crust instead & let my guests drizzle their own chocolate over the top.

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Jen

Cooking Level: Intermediate

Home Town: Higginsville, Missouri, USA

Living In: Dixon, Missouri, USA

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Reviewed: Jun. 23, 2008

Leaving it in freezer overnight made it too solid and was not soft enough to cut in time for serving.

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Sarah

Cooking Level: Beginning

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Reviewed: Feb. 5, 2008

This recipe is absolutely divine! I did have to use more cookies for the crust, but the rest of the recipe was perfect. I made this for my husband at work (he's a firefighter) and the men LOVED it!

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Rebecca

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Pontiac, Illinois, USA

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Reviewed: Jan. 31, 2008

This tastes really good, but it is much too rich for me. I'd rather eat a good peppermint ice cream for dessert.

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LAURAMATTNSHAINA

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Reviewed: Jan. 1, 2008

I made it for Christmas dessert and it was a hit!!

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Noreen

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Reviewed: Dec. 27, 2007

Every year we have a contest to see who can make the best pie. This recipe won, but personally I didn't think it was anything special and I wont make it again.

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Diana Ruth

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Reviewed: Dec. 10, 2007

Tasty and festive, but next time I will definitely leave the cake in the freezer for several hours longer than specified. The cake was still a bit runny.

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Reviewer:

wesclitz

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Reviewed: Nov. 27, 2007

brought it to a family party and it was a hit. the only problem was that it melted quickly so i wouldnt suggest it for a buffet!

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Reviewer:

DARCYMAE

Cooking Level: Intermediate

Living In: Tremonton, Utah, USA

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Reviewed: Aug. 26, 2006

My christmas company could not say enough good things about this cake. I highly recommend it - it's the perfect christmas dessert for buffets.

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Reviewer:

Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: May 15, 2005

This was really good. It was even better 2 days later. I added 2 or 3 cups more WF chocolate cookies with chocolate filling crumbs with the same amount of butter (it helps to spray the pan also)in a 9" deep dish pie pan. I froze it for and hour then covered it with foil so it wouldn't stick to the foil. I brought it to work and everyone enjoyed it and asked for the recipe! This would also, be a good base recipe to make a mint ice cream pie. Thanks for the recipe!

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