This was just okay. The texture was a little off, too light for cheesecake. And the chocolate flavor was not as good as I expected even though I used good quality chocolate. I wouldn't make again, overall the final product was disappointing.
I followed the directions almost exactly. The only differences were that I substituted Bailey's Irish Cream (didn't have rum), and I skipped the last layer of sour cream/chocolate at the end. The cheesecake came out tasting good, but the consistency and texture does not look anything like the picture. It came out on the 'dry' side (maybe the low-butter graham cracker crust sucked out too much moisture from it?). I think this recipe can benefit from using yogurt cheese or a light or fat-free sour cream, to give it the creaminess that it's missing. Tasted good, but I would not make it again.
This cake was so delicious, I'd definitely make it again.
This was excellent!! I Had some tofu that I had to use up...I try to hide it where I can! So instead of the block of fat free cream cheese, I substituted 6 oz of tofu (I only had soft...next time I will get the firm...it ended up being a little creamy for me). Instead of 3 squares of chocolate, I used a heaping 1/2c of semi sweet choc chips. It turned out fantastic! I didn't tell my family about the tofu and they couldn't tell...they loved it! This recipe also freezes well.
I have made this a couple of times now and it is so awesome. I nix the rum in the recipe and it's not even missed. I serve it with a Raspberry sauce and it's to die for. It's so rich, all you need is a tiny slice....