Chocolate-Almond Cheesecake Bars

I am having a hard time understanding why previous reviewers had a hard time with this recipe. I made it exactly as written with two small changes - I saved about 1/4 c. Of the cheesecake batter and mixed it with the melted chocolate before swirling. I used 2 teaspoons of Amaretto instead of the vanilla. The chocolate was not gritty at all. The cheesecake filling is incredibly creamy and tasty. The crust is easy to make if you grind the almonds in a food processor. This is a new family and company favorite!

This is a great recipe. I didn't find that it was grainy/gritty at all. Very light and fluffy...not as dense as full-fat cheese cake (which I love as well). I've made it twice now and my family can't stop eating it!

This recipe had many steps from grinding almonds into "flour" and chopping almonds for the topping and used many ingredients only to produce a less than tasty result. The bars tasted very grainy/gritty with a slight hint of cheese cake. Only the bite of chocolate chips saved this recipe. I would never make this again.

Doubled this recipe and made in a 9x13 pan. Apart from the chocolate being a bit grainy, the texture was deliciously creamy. We used some fat free ricotta in place of 1/3 of the cream cheese, since we were running short. Used orange extract instead of vanilla. Really liked the flavor!