The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 22, 2009
made individually in foil wrappers with an oreo as the bottom. It was good, but it would be better as a whole cheesecake instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 2, 2009
Delicious! Works with graham cracker crumbs too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 11, 2009
This was so rich and creamy. I brought it over to my friend's house and they raved about it. The only thing I did differently from the recipe was add some cayenne pepper because I wanted a little kick. So good.
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Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 13, 2009
Wow, really rich, a little goes a long way. I made an oreo crust and it was a great combo. I let everything come to room temp, and let it sit in the off oven for a hour, but i still got a fairly big crack- so i topped it with ganache.
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Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 13, 2009
Wow! This is so creamy and delicious. I followed the recipe exactly but I did bake the crust for 10 minutes before filling with the cheese mixture. Perfect! Thanks for the recipe.
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 8, 2009
Good for what it is...a fudge truffle cheesecake. Just too chocolaty for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 30, 2009
I made this for my chocolate loving niece's birthday. I live in the UK and wasn't sure what vanilla wafers were so I used digestive biscuit crumbs. I cooked this in a water bath and left it in the cooling oven for a couple of hours. Drizzled white chocolate over the finished cake. A very big hit. Thanks Macs
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 23, 2009
AMAZING recipe! It does make a lot, though; I ended up having a huge 9-inch cheesecake and another smaller one. I might reduce all the ingredients by 1/3 next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 17, 2009
WOW!!!!!!!!!!!!! This is an AMAZING, rich, chocolatey cheesecake!! I took this to a party at a friends house, and not a single crumb was left. Everyone was amazed that I made this from scratch.
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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Victorville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 16, 2009
Awesome!! This was the first ever cheescake I made!! It was very creamy. Not overly rich. The cookie crust wasn't quite right to me. It tasted good, but I think I would prefer a grahm cracker crust. I will definitly make again!!!
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Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 11, 2009
I tried many chocolate cheesecake recipes before I found this one. I will never make anything else again, ever. No need to change a thing, just enjoy!
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Cooking Level: Intermediate

Home Town: Yankee Hill, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 9, 2009
I used a brownie crust as well. I purposefully underbaked the brownie before adding the cream cheese mixture since I knew the cheesecake would have to bake for almost 1 hour. The brownie layer surprisingly stayed fudgy, and I wish I had lined the pan with some wax paper or parchment. It was hard to get out. Otherwise, I followed the recipe exactly and everyone thought it was dreamy. I think this would taste good too with some instant coffee mixed in. UPDATE: I've made this a few times now, and if you're going to make a coffee version, replace the vanilla with coffee liquer to add depth. I like fruit, so sometimes I'll make the recipe as is and top with a fruit puree. The cheesecake is much better with a brownie crust though. Once I made a large 14" cheesecake and doubled everything baking at 250F degrees for 90 minutes. Let it cool in a slightly open oven for 1-2 hours. You want the cheesecake to jiggle a little in the center because it will firm up when you refrigerate it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Mar. 4, 2009
Delicious!.. I let it sit in the oven for an hour after baking and it looked perfect.. Served with whipped cream. Mine was very thick, so I think you can use a 10" springform pan if you have one!.. Thanks!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Feb. 18, 2009
delicious crust, dense, fudgy flavor. will definitely make again. big hit with all my friends and roommates.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Feb. 18, 2009
Delicious and very easy to make! The texture is just fabulous--very moist and smooth. Like others, I shut off the oven and left the cheesecake in it for another hour after the initial baking time. It was perfect! I also made a brownie crust, as suggested in another review, and it was a great compliment to the cheesecake! I coated my cheesecake with the Chocolate Ganache recipe from this website. Very, very yummy, and very, very rich--just a little slice will be sufficient! This was the perfect Valentine's Day dessert! (though it would work any time you really want to wow people without a lot of work!)
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Cooking Level: Beginning

Home Town: Geneva, Nebraska, USA
Living In: Ithaca, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 26, 2009
This was a bit too sweet for me and my family. I followed the recipe exactly and the crust turned out okay - not mushy, but some of the other mentioned crusts (oreos or brownies) might be better. I won't be making this again, although I should mention that we're not huge cheesecake fans to begin with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 2, 2009
Totally delicious, totally easy, and VERY rich. Let ingredients come to room temp before blending/baking and it comes out perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 31, 2008
DELICIOUS BUT BEWARE...VERY VERY CHOCOLATY & SOOO FILLING!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 20, 2008
This is the best chocolate cheesecake I have ever made or eaten. Made for the holiday potluck at work and got rave reviews. I did use the oreo crust though. Followed the recipe exactly outside of that. Thank you for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 15, 2008
Awesome recipe. My husband is very picky, and this is his favorite cheesecake by far! I did change it up by using an oreo crust, from "chocolate cookie cheesecake" by Millie Ellis on this site. Let ingredients come to room temp & it turns out perfect every time!
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Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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