Reviewed: Mar. 16, 2012

I found this recipe is quite versatile. I have modified it by adding 1 cup of melted semi-sweet chocolate chips and 1-2 teaspoons of instant coffee (that has been melted with the chocolate chips) or four tablespoons of cocoa (though I prefer the chocolate chips) and the instant coffee melted in a little of the heavy cream. Any heated ingredients must be cooled before being added to the whipped cream. This makes a very delicious and rich chocolate cheesecake that people will think you spent hours preparing! For the edging, I have used chocolate Oreo cookies. For the raspberry topping, which is also delectable on the chocolate version, I have used raspberry jam, which I have found extremely effective. I would imagine other flavors of this cake could be made easily with an addition of various fruits or flavoring.

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Reviewer:

wesnerra

Reviewed: May 13, 2011

It was light and sweet, but I would not call it a cheese cake. I prefer the baked cheese cakes and will not be making this again.

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2 users found this review helpful

Reviewer:

Meant2BFree

Cooking Level: Beginning

Reviewed: Nov. 30, 2010

I made this for Thanksgiving dinner. It was a big hit! Everyone loved it and wants it again at Christmas. I did what was suggested, and broke off a little bit off the ends of the cookies when standing them up on the sides. For the bottom and the middle, put cookies in a sandwich bag and crushed them. Also used 1 bag of Raspberry Milanos, which are hard to find, and 2 bags of milk chocolate milanos. This gave a great extra raspberry flavor. Will make this again with cherry, or strawberry. To the cheese mixture, I also added a tablespoon of lemon juice, to make it taste more like a real homemade cheesecake. So easy and great results. Hope these suggestions help.

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5 users found this review helpful

Reviewer:

sherri

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Reviewed: Aug. 7, 2010

This is a great recipe! It was so rich that I skipped the second layer of raspberry pie filling. It was so tasty the entire cheescake disappeared from the fridge in about two days!

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8 users found this review helpful

Reviewer:

Obie Two

Reviewed: Jun. 27, 2010

I couldn't find raspberry filling so I used strawberry instead and it turned out great. It is quick and easy but I found myself with an extra package of cookies at the end.

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5 users found this review helpful

Reviewer:

kevin

Reviewed: Jan. 21, 2010

I love it. Simple ingredience and easy to make. @ pounds later I'm still thinking about making it again.

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5 users found this review helpful

Reviewer:

c_paula

Reviewed: May 30, 2009

I will never buy cheesecake in a store again. To die for. Everyone loved it, couldn't get enough. I crushed shortbread cookies and poured melted chocolate over them. I didn't have raspberry preserves, so I just defrosted and liquidized frozen raspberries. This resulted in an unstable structure, because the raspberries were too fluid, but next time... I will make individual "cheesecake trifles" in glasses - layer the cookies, cheesecake and fruit, which will give a beautiful presentation but no trouble with the instability. CAN'T WAIT.

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Reviewer:

Rina

Reviewed: Jul. 15, 2006

This tasted ok. The milano cookies make this different from other cheesecakes, but I'm not a fan of this recipe. I did enjoy the raspberry layers however.

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7 users found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Jun. 15, 2006

I made this for my Husband's birthday (He LOVES Cheesecake. It was fast, easy and tasted WONDERFUL! I too couldn't find the Raspberry Pie Filling and used Raspberry Preserves instead! Have made it again since his birthday and shared the recipe with friends.

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Reviewer:

Luv2Bake

Reviewed: Nov. 17, 2005

This was soooo gooooood!!! It was really easy to make and my family just loved it. Definitely cut the tops off of the cookies to make them stand easier. I refrigerated it overnight and it held up beautifully the next day. Thanks Debra, this recipe is AWESOME!!!!

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5 users found this review helpful