About this recipe: Truffle-like chocolate cheesecake in a chocolate biscuit crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Wow! GREAT recipe! I've made this several times and its always a hit. My only hint/tip is to make sure all filling ingredients are at room temp. prior to blending (warm the unopened can of cond. milk in a bowl of very warm water!) so that a smooth, even finished product results! YUM! - 08 Mar 2003 (Review from Allrecipes US | Canada)
This is great!! Everyone thinks I am a fabulous cook whenever I bring this cheesecake. Follow the recipe exactly, but after the 55 min baking time, turn the oven off, and leave the cheesecake in the now cooling oven for at least 1 hour. It will not crack, and it will be firmed up in the middle. It's best if eaten the next day, but no one will complain if it's only been chilled a few hours. - 06 Aug 2002 (Review from Allrecipes US | Canada)
Absolutley Awesome!!! I am not a big chocolate cheesecake fan usually (I like plain old New York Cheesecake)but I thought I'd try this for my honey's birthday!!WOW, decadently sinful!! Very smooth, creamy and rich, just like truffles. I would recommend using the crust recipe given for this as it is much better than just a chocolate cookie crumb crust. I also used a 10" springform pan. Came out flawless, not a crack to be found. I put a pan of water on the rack below the cheesecake and left in the oven for about an hour after I turned the oven off!! I also baked it two days in advance and kept in the fridge. Serve at room temp. though!! Definitly a keeper!! - 24 Oct 2005 (Review from Allrecipes US | Canada)