I followed this recipe to the T. Ez bake compared to other recipes however the chocolate wafer crust was chewy with an over cooked taste and there is a strong bite from (maybe the sour cream?) that stopped me at one piece. I am a chocolate lover but this recipe left me desiring more with a need for a glass of water to drink. I expected to be "wowed" but found myself disappointed.

maybe it was just me, but the chocolate i used did not blend into the cheesecake mixture. its possible that it was a little bit too hot, so when it hit the cooler mixture it just clumped, but it more so resembled chocolate shavings than giving the overall flavor and appearance of truly chocolate cheesecake.

This recipe is the BOMB!!! The BOMB!! There's not one time I don't make it that people don't rave over it and mind you, I am NOT a chocolate lover however it appealed to me and once I made it I have to make it again and again!!

One BIG key to no cracking in cheesecake is to NOT overbeat the eggs.
mix them at a min. when you overbeat the eggs it adds air which makes the cake puff up when baking then fall and crack when cooling. Also best to take a flexible knife as the cake comes out and run it along the crust to help it cool...and not stick to pan causing cracks.

cinnamon bear, when the cheesecake is done crack the oven at it's minimum, 10 mins later crack it open a bit more 10 mins later well, you get the picture! That should minimize cracking on the cheesecake or even leave it seamless!

I made this cheesecake the at Christmas and everyone loved it. It doesn't take a lot per person because it is very rich. I still have not figured out how to make a perfect cheesecake without a crack, but once you put the ganache on top it is not noticeable and usually no one cares anyway.

I also found this too heavy

This is WAY too heavy! Not a bad taste but just too much for the average stomach. After that, you stop eating for 2 days.

P.S. I also used a stand mixer. Maybe that contributed to the longer cooking time like a previous poster stated. II also recommend bittersweet. Other recipes use a cocoa/water mixture along with melted chocolate, which deepens the chocolate flavor. Check out Nigella's chocolate cheesecake on food network. I also had to put a pan underneath to catch drippings from butter in the crust.

Can I make this in advance like 4 days if I keep it i the fridge? or freeze it .

This is so good and so easy! I've made this several times now and family always is asking for the recipe and making it themselves! If you want to impress, make this! It's a huge hit EVERY TIME!

I baked this as a birthday cake and it was great. Only I had some trouble with the directions. Since it didn't say, I assumed I should put the springform pan with the mix in the oven on the cookie sheet like before, so my cake didn't cook all the way, which I found out only 2 hours later. I had to bake for another 30-45 minutes and leave it in the oven again for another half hour or so. Other than the extra time, It came out great. Very delicious.

I just made this for my father in-law's birthday and it was a hit! My sister in-law said this was the best dessert i've made!
I doubled the ganache recipe and used it as an icing to coat the entire cake. I then put together a chocolate buttercream icing to decorate for a birthday cake.

Using a quality bittersweet chocolate instead of semisweet (I have used Callebaut and Ghirardelli with good results) will intensify the chocolate flavor. This one was a big hit with my family.

The crust ended up being a bit hard and chewy, which is most likely attributed to the fact that I used oreos without adjusting the recipe at all.
I would have preferred a bit stronger chocolate flavor, but overall it was really good.
I added a bit of instant espresso to add some punch, but perhaps a bit more chocolate or maybe even some instant chocolate pudding in place of some sour cream would help. something to experiment with...

I forgot to mention that I used a Kitchen Aid mixer, as opposed to a food processor, and this worked just fine for me. My husband helped with the baking and our cake only had one 2-inch crack, which set up fine after being refrigerated. I will definitely make this cake again. It makes a great impression for any special event!

I also made this for a family Super Bowl party and everyone loved it! My mother-in-law even stashed away a couple of pieces for later. The leftovers froze beautifully. I used chocolate graham crackers, light cream cheese, Dove chocolates for the cheesecake chocolate, and Ghiardelli chips for the ganache, which was a little runny. For garnish, I used kiwi slices and clementine pieces around the cake (and over the chocolate that ran onto the cake dish).

I made this for my Super Bowl party and it was a hit! I had to substitute chocolate graham crackers for the crust because I live in a very remote town that doesn't carry chocolate wafers. It still worked great!

This was a big hit for Christmas. My food processor almost overflowed, but it just fit. The cake also cracked severely, but I doubled the chocolate ganache and that filled it in. In the end it looked great and tasted delicious.

This is an excellent cheesecake! I used chocolate graham crackers as well and subbed bittersweet chocolate. One really important note- It is essential that you make this in a food processor! The first time I made it I used the food processor (which overflowed), and the cake came out amazing. The second time I used my stand mixer, which was a huge mistake. It still tasted good, but the batter was way too fluffy, took forever to cook and cracked like crazy.

I found Paul Newman chocolate cookies that worked out well for the crust. All in all a very delicious cake but did take quite a bit of time.

I, too, used chocolate graham crackers which turned out really good. My cake cracked though so before topping it with the ganache, I made chocolate whipped cream (heavy whipping cream, cocoa powder and confectioners sugar) and filled in the cracks (big crack in the middle!) then topped it with the ganache. It still looked perfect in the end, even when we cut into it! This is very heavy, don't recommend it after a heavy middle. Fun for the kids to help with the crust and mixing/measuring.

this is very easy and comes out fantastic. I used chocolate graham crackers which tasted great. The ganache really tops it off