This cheesecake was my first, I made it as a 'birthday' cake for my sweetheart, and it was absolutely delicious. The flavors are complex without being too sweet. The coffee makes the chocolate rich and is not overpowering, and the sour cream on top gives a lightness to the taste. Excellent recipe, I'll definitely make this one again. I used chocolate Teddy Grahams for the crust.

This cheesecake was excellent. The coffee really brought out the chocolate flavor. Definitely rich, it is wonderful a spoonful at a time, here and there. Mine was not beautiful, however. It was cracked but I had expected that in my very first cheesecake. I did make exactly as directed but left out the almonds. Not a big nut fan. Thanks for the recipe. It's a keeper!

VERY good, every one of my coworkers is coming in with the look of glee after eating it-they haven't even waited five minutes before digging in. I used Neufchatel cream cheese and lowfat sour cream. I used Ghirardelli chocolate and drizzled the top with Bittersweet Ghirardelli chocolate. OH, and I substituted the coffee 1:1 with McMenamin's coffee liquer. This cheesecake is going fast. Also, it was very easy to make Oh, and I used a pack of chocolate graham crackers, a stick of butter and almonds for the crust. Thanks for the recipe!!!!

This chocolate cheesecake is very good. It has a very strong chocolate flavor, with the coffee providing the secret chocolate flavor accent. The sour cream topping makes a perfect, subtle alternate flavor which goes well with the chocolate, plus the topping with the nuts makes the cake look fancy. What really sold me on this cake is that its sweetness is just perfect. Many times, recipes of this sort result in an over-sweet product that gags after the first few bites. Not this cake. I baked this for 35 minutes the first time and 15 minutes the second time to make sure the almonds were toasted. The inside of the cake was done to perfection from the outside edge to the core. I used chocolate graham crackers for the crust and it was kind of crumbly. Next time, I'll try a graham crust recipe that is baked before filling. I've had better luck with those. Note that the amount of almonds used for the topping is only sufficient if you make a ring as in the picture. If you want to top the entire cake, you'll probably have to double the amount of almonds. Highly recommended - enjoy!!!

I have 5 children, so I knew I had to try this one. This was the first time I've ever used a springform pan, so I was disappointed when it leaked butter into my oven (and consequently smoked up my kitchen). Next time I'll line with foil. But, all in all, I was pleased. It turned out very pretty. It tasted delicious after chilling all night. I correctly assumed prep time would be more than 20 minutes. It took that just to prepare the crust.:)