Reviewed: Nov. 13, 2012

I had to make a number of changes, but it still turned out quite well. I used ricotta cheese mixed with sour cream as I live in France and cream cheese is not available. I also didn't have any coffee liquor so I used Caramel Bailey's instead (which was a little strong). They don't sell chocolate cookie crumbs here either, so I used chocolate galette cookies instead. My father in law loved it, but I've had/made better cheesecake in the past. Very rich.

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MANDIAPPAN

Reviewed: Oct. 5, 2012

Delicious! Creamy! Sinfully Good!

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Kim & Randy

Cooking Level: Expert

Reviewed: Sep. 19, 2012

This is fantastic. People rave about it. Cook exactly per the recipe but bake with a steam bath to prevent it from cracking.

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Randfan

Reviewed: Sep. 9, 2012

this has become a great favourite: I even twist the recipe to accomodate other ingredients instead of using other recipes. The only change I made is that I use cocoa powder instead of melted chocolate to have the chocolate filling: this way I'm also able to avoid the cream and I can assure you that nobody could ever doubt it, it's sinful and smooth enough.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

Reviewed: Jul. 2, 2012

A huge hit! I used 1/2 c espresso instead of the instant coffee and coffee liqueur. Baked for 42 min and then left in the oven for 45.

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Reviewer:

healthydarkchocolate

Reviewed: Jun. 24, 2012

Amazing - absolutely amazing!! Based on other reviews, we doubled the ingredients for the crust and haven't made the chocolate leaves (yet). Only make this if you have company, if you don't, you'll be eating all if it by yourself!

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Reviewer:

Jim Davidson

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Mooresville, North Carolina, USA

Reviewed: May 21, 2012

Really great recipe! I made this for my Mum on Mother's Day. I found it a bit too cheesey but everyone else loved it. I added more crust and dusted the top with cacao and swirled cream/ dark chocolate on the plates before serving it. I added thin twists of coffee-flavoured chocolate on top instead of the leaves.

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Reviewer:

bitgrape

Reviewed: May 14, 2012

I'm basing this off the reviews I got when I made this for Mother's Day. I don't eat cheesecake, but both Mom's actually licked the plate clean LOL!

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WannaBACook

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Jefferson, Massachusetts, USA

Reviewed: Apr. 23, 2012

Awesome! Made this for Easter dinner and got rave reviews. Changed the crust to keebler fudge stripe cookies and butter, nothing else as cookies were sweet enough. Because some family members are non drinkers i added only a capful of amaretto to cheesecake just for a hint of flavor...it was so full of rich, dark chocolate flavor..I will make this again and again. Thanks!

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mikomine

Cooking Level: Intermediate

Living In: Ogdensburg, New York, USA

Reviewed: Apr. 23, 2012

I love this recipe! A couple notes- I did pre-bake the crust to make sure it didn't get soggy. I didn't have liqueur, so I subbed in more espresso. I used giradelhi choc chips, & melted the leftover 3 ozs for a drizzled garnish after it was baked. Whipped cream comes in handy to fill in any cracks, but I preheated the oven with a roasting pan of boiling water on the rack below, & my cake turned out perfect. Seriously, I got sooo many compliments- people asked if I was a professional!

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