Reviewed: Mar. 29, 2012

Fabulous! This was my first chocolate cheesecake, and it turned out so tasty. Tasted like a professional baker had made it. Instead of the topping, I made a chocolate ganache. Instead of chocolate chips, I used a quarter cup of broken Ghirardelli dark chocolate espresso bar. Also used the same chocolate in the ganche, making it a chocolate espresso cheesecake.

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Reviewer:

ALI26

Reviewed: Jan. 31, 2012

Excellent! I am dairy free (allergy) and I made this with Earth Balance butter, Silk creamer, Tofutti cream cheese, and oreo cookie crumbs. I'd followed other reviews and used only 3/4 cup of chips in the topping and added fresh raspberries while the topping was still runny so they'd stick when chilled. This turned out great! Co-workers had no idea I'd made it dairy free! I would recommend using a water bath in the oven to avoid cracking and make sure your eggs and cream cheese are at room temp before starting! Great recipe, I will definitely make this again. Thanks Diane!

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Reviewer:

Megz

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Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

I used Oreo Cookies for the crust...EPIC!

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Reviewer:

agr790

Cooking Level: Intermediate

Home Town: Adamsville, Tennessee, USA

Living In: Dresden, Tennessee, USA

Reviewed: Dec. 28, 2011

I topped the cheesecake with Chocolate Ganche and whipped cream.

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Reviewer:

des114

Cooking Level: Beginning

Home Town: South Bend, Indiana, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 19, 2011

This was an excellent choice for my teenaged son's birthday cake! I received rave reviews, both from disriminating cooks & from professional "eating machines" (my bro-in-law & sons). I used half the choc chips w/the full amount of cream & vanilla for the topping, and slathered one can of cherry pie filling over the whole top. It was inexpensive, and did not require a bunch of specialty ingredients. The texture was like a thick mousse. I sliced in 12ths, and even my dieting relatives were sneaking more 'slivers'. I will do this one again!!

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Reviewer:

MomByLove

Reviewed: Aug. 28, 2011

This was fantastic! I eliminated the extra sugar from the crust and topped it with refrigerated hot fudge ice cream topping and fresh strawberries instead of what the recipe called for (a little easier).

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Reviewer:

naggnwitch

Cooking Level: Expert

Living In: Athens, Texas, USA

Reviewed: Apr. 22, 2011

this was very good tried it two times i also agree the toping was a bit much but a must for chocolate lovers! i changed it to a gram cracker crust and added a tsp of coco in that also

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Reviewer:

joe

Reviewed: Apr. 20, 2011

My husband loves chocolate cheesecake and he's said this is the best he's ever had! I followed the recipe exactly except for the topping. I used 1/4 cup of whipping cream, 1t vanilla, and just 1/2 cup of chips. I poured it onto the chilled cheesecake that I had made the day before. Fantastic!!

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Reviewer:

Shellycan

Reviewed: Feb. 21, 2011

It was great! Thanks for sharing this recipe, the whole family loved it!!

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Reviewer:

xomezmereyezzox

Reviewed: Feb. 19, 2011

I made this for Valentine's Day and it turned out great! Very easy to make. I actually forgot to put the cocoa powder in, but there was enough chocolate chips in it that it was not even needed. I cut back on the chocolate topping as some other reviewers suggested, and I would also suggest that as well. Raspberries tasted delicious on top!

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