Reviewed: Apr. 3, 2010

Amazing, and surprisingly not too difficult to make! Everyone always raves over this cheesecake, and and my family gets so excited when they know I'm making it. I read other reviews about the chocolate seizing and the crust being too thin. The first two times I made this, the chocolate seized on me too, but it still blended fine with the mixture (with an electric mixer). I just made one this morning, and this time I melted the chocolate in a bowl over boiling water, and didn't add the whipping cream until AFTER most of it had melted. Once you add the whipping cream, I realize now, it seizes. I also like to add more crust to make it thicker. I added a little more liqueur to the mix and may add more coffee the next time I make. Absolutely love this cheesecake!

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Reviewer:

praja

Reviewed: Mar. 22, 2010

this was absolutely fantastic, I used Special Dark from Hersey, My cake had a little cracking but after the refrigeration time all way good...

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Reviewer:

janett

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Reviewed: Mar. 5, 2010

This is my husbands new favorite. I changed the crust to be gluten free by using toasted pecans instead of cookie crumbs. Melt 1/2 cup of butter, toss pecans in it. Lay flat on a cookie sheet and toast in the oven at 250 for about an hour. When cooled, chop fine. I leave out the butter in the crust. It actually tastes better than the original, it's the only way I make it now.

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Reviewer:

sunflower094

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada

Living In: Courtenay, British Columbia, Canada

Reviewed: Mar. 3, 2010

F A N T A S T I C

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Reviewer:

MIGHTYFUNGI

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 24, 2010

Smooth and delicious! I added Bailey's mint chocolate liqueur instead of a coffee one and a little less coffee so my kids would enjoy it.

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Reviewer:

goodeatins

Reviewed: Feb. 19, 2010

Beautiful, delicious, and complex in flavor. I did not use coffee liqueur because I didn't have any. I just used instant espresso powder + hot water for 1/4 cup, and hot freshly-brewed coffee for the other 1/4 cup. The only other changes I made were increasing the crust amount as suggested by other reviewers (I tripled the cookie crumbs and doubled the butter) and exchanging ONE block of cream cheese with neufchatel cheese. My cheesecake cracked during the time it was in the fridge. I recommend slipping a knife between the crust and the pan edges before putting it in the fridge to cool overnight. I think this would have prevented the cracking. Thank you for the fantastic recipe. We enjoyed it for Valentine's Day and have several more slices in the freezer to enjoy over the next few weeks.

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Reviewer:

GLORIA25

Reviewed: Jan. 27, 2010

My first time making a cheesecake and it turned out AWESOME. (Even down to the chocolate leaves!) I made this for Thanksgiving for two different houses (both sides of the family) and everyone raved. It is rich so it serves quite a few people. Will be sure to make this again.

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Reviewer:

Kara's mom

Reviewed: Jan. 25, 2010

YUM!!!! I added a little more sugar, and I think it could have used more of a chocolate-taste. The coffee taste was just the right amount though. Also, I used the 100 Calorie packs of chocolate cookies for the crust, but I wouldn't do that next time! It didn't taste like a chocolate crust should. Ill try teddy grams next time, or stick to oreos. All in all-I did LOVE this cheesecake! If only I knew how to prevent cracking on the top :( Does anyone have any tips??? Oh ya-I made the whipped topping, but mine came out very thin so I beat in some whip cream too...very good!!!!! I noticed it thickens when you refrigerate it. Will make the entire thing again! I have a whole bottle of coffee liquor now that I have to use!

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