Chocolate Explosion Cheesecake

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Update: We have added the following step for clarification regarding the process.

Pour the mixture over the cookie dough layer and bake UNTIL THE CAKE IS CRACKED AND BROWNED AROUND THE EDGE, ABOUT 1 hour.

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Horrible! The crust was hard, the chocolate layer burnt, the cookie dough raw, and the cheesecake perfectly done. The ganache was too bitter. Too much effort and too much money. The cooking time should be correct in the recipe, shouldn't it Paula Deen? Then why do many reviewers insisting on changing the cooking time. Figure it out. This recipe is an abomination to cheesecakes.

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Holy butter and sugar! Kill me now before this cheesecake gives me a heart attack and/or puts me in a diabetic coma! Takes all day, but so freakin' worth it. I went all out and made the cookie dough from scratch, and I regret nothing!

Note: you might want to give yourself a slice that's about half of what you think you can eat. This cheescake is not a joke!

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WOW!! I made this for Easter today and it was gone within 12 min. of the time I put it out!! Great for any occasion!

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DELICIOUS!!!! This is the best cheesecake ever!!! I made it for my visiting family. I read the reviews before making this scrumptious dessert. Here is what I did. I used low fat cream cheese and low fat sour cream. After the hour of baking was up the cheesecake was still jiggly. (I don't have a convection oven, but have a gas one. I put the timer on for 10 more minutes. Then another 10 at 325º and finally for 7 minutes at 325º and it was perfect!!! I used a toothpick each time to test it.

Since we wanted to eat it the same day I baked it, I had it the fridge for 3 hours, then put it in the freezer for 2.5 hours. That worked great!!!

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This is AMAZING!! Ever since the first time I made this, it's the only dessert I'm asked to make! It takes a long time, but well worth it. I always have to cook the cheesecake longer than it says because it's never set within that time range. BUT ABSOLUTELY DIVINE!!

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YUMMYYY! This was delicious! The only thing was that the crust got pretty hard so I think I would skip the step with baking the crust for six minutes first. Since I read the reviews and saw problems with it getting done, I baked the cheesecake for 30 min at 300 degrees and the last 30 minutes at 325 degrees. It still wasn't done so for 15 additional min, I baked it at 300 degrees. I also did 4 T of cream and 4 T of chocolate for the ganache. Also, I didn't have time to refrigerate it for 8 hours so I put it in the freezer for 2 hours after putting on the ganache. I think it would have been better to refrigerate it so I would taste all the layers distinctly. Next time I will use probably pb cookie dough with lots of chocolate chips! TRY IT!

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I think this could be a 5-star recipe, however this turned out out to be a disaster when I followed the recipe as written. My big mistake was that I failed to read the reviews prior to spending hours on this cake...I just read them after discovering a gelatinous (albeit delicious mess in my refrigerator. I have not seen the episode from which this recipe comes, which might be part of the problem? Anyhow, if you cook the cheesecake layer for one hour as directed, it will be an underdone mess. If you remove the sides of the pan prior to the 8-hour refrigeration, the whole thing will collapse into a puddle of epic proportions. I am now trying to figure out what to serve for my luncheon tomorrow because this cheesecake is unservable. But my family is happy because they get to eat this failed attempt since I can't serve it to anyone.

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I think everyone's problem is that 300 was for convection oven not regular oven (maybe, because my came out beautifully cooked to perfection. If you find the cheesecake part too rich this is what I did the SECOND time I made it:

half cup whip cream divided:o half whipped to firm peaks PUT IN FRIDGE.
2 pkgs cream cheese (SOFTENED
half cup sugar
1 Tbsp. cornstarch
3 eggs one at a time to blend well
other half of 35% cream {not the whipped}
3 tsp. vanilla
fold in whipped 35% cream

and Voila Excellent cheesecake
Hope this helps with the richness
3 tsp. vanilla

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I have made a lot of cheesecakes over the years, using a recipe my uncle and I developed, so when he told me about finding this, I just had to try it out. I've made it a couple times, but made my own modifications. First I melted caramels with some cream, then poured the caramel over the cookie dough, instead of between the chocolate layer and cookie dough. This solidified a little faster than the caramel syrup the recipe calls for, so it didn't get pushed to the sides, and didn't sink down to the crust. After baking and chilling overnight, I drizzled both chocolate ganache and more caramel over the top. The last time I made it, everyone that tried it said it was the best one I'd ever made.