Impressive and indulgent - the flavor of this cheesecake is to die for! I doubled cookie crumb + 1T sugar + 1/4 cup butter based on reviews, but will try just 1 c for thinner, more subtle chocolate taste. It's the cheesecake that should shine! 1 pkg of Ghiradelli white chocolate chips = 2 cups. Simmer, don't boil, water under double broiler - smoother consistency in chips. I have a dark springform pan and user instructions suggest decreasing temp by 25 (dark pans cook faster). Bad idea... this baby baked for 1 hr 15 min. PLUS. Over cooked. Will master baking to perfection and it'll be a show stopper!

Reviewed On: Apr. 16, 2011

I'm not a baker, but this recipe made me look like a pro. I unashamedly admit that I nearly ate the whole loaf. I was initially worried that the flour started clumping when adding to liquid, but it was fine. I used my Kitchen Aid, but put it away prematurely - after initial rise, will knead one by hand and one with Kitchen Aid next time. I baked my first loaf for 28 min and it was almost burnt; the second for just under 20 min. The second loaf TRUMPED the first. DO NOT BAKE FOR RECOMMENDED TIME!!

Reviewed On: Apr. 2, 2011

These are chocolatel-y good! Doubled chocolate like everyone else (any less and chocolate flavor would be weak) and used 3/4c applesauce + 1/4c oil. Shockingly delicious! Will frost with Rich Chocolate Frosting from this site. Perfect birthday cupcake! The flecks of zucchini will totally go unnoticed!

Reviewed On: Feb. 12, 2011