This was an amazing cheesecake!!! I followed some other reviews and used just a regular graham cracker crust with 6 tbls margarine (not everyone likes cinnamon) and used 2 cups of mini chocolate chips instead of regular size. I baked it for 45 minutes in a water bath and then left it in the oven with the door open a crack for about 7 hours before moving it to the fridge. There were no cracks, at all, and it separated from the springform pan very easily. After it chilled, i topped it with hot fudge and peanut butter syrup (which can be found in the ice cream topping section of the market) in a lattice pattern with chopped up mini reese's peanut butter cups around the edge. Everyone was shocked at how amazing it looked and the taste matched it, definitely a winner! I'll be making this one again for sure!
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This was an amazing cheesecake!!! I followed some other reviews and used just a regular graham...