I'm adding my vote to the attempt to make this a 5 star recipe. I followed the recipe with only two minor alterations. I used dark chocolate chips instead of semisweet as we love the taste. Also, based on previous reviews, I opted for the chocolate stout in lieu of Guinness (which I have used in a cheddar cheesecake - yum).
I used Nabisco Famous Chocolate Wafers for the crust. Note-it only covers the bottom not the sides of the pan. Make sure to bring everything to room temp, take your time, and you'll be so thrilled with this cake. I used a water bath (with the pan wrapped in foil). There were a few minor cracks on one edge which I think I caused from a bit of over exuberance in pulling the oven shelf out to check the cake. I baked for 55 minutes (my oven can be wonky), let it sit for nearly 2 hours until I finally pulled it out, and fridged overnight. If you're a fan of chocolate cheesecake, you are going to love this cake.
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I'm adding my vote to the attempt to make this a 5 star recipe. I followed the recipe with...