Chocolate Explosion Cheesecake

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I made this and took it to work and everyone went wild. It was absolutely wonderful. I took others advice and cooked it at 325 and added another half an hour for the last bake.

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Very good. VERY rich so serve small slices. I let mine bake an extra 10 to 15 minutes because it didn't apppear to be done at one hour. It still looked a little jiggly but after cooling & refrigerating overnight, it turned out perfect! I adhered to the reviews that said that the ganache was too hard after refrigerating so I made my ganache with 6 Tablespoons of heavy cream instead of 4. It seemed to work great for me. This is a real impressive cheesecake but trust me, you can only eat very small slices at a time- it is so rich. Lastly, I think that next time I might leave out the caramel layer & put crushed peanut butter cups in it's place. I just think a peanut butter layer would suit our tastes more than the caramel. Either way, it is AWESOME!

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YUM! This came out GREAT!!! Everyone loved it - I made it for a work party and at one point there were five people in line to get a slice! I even made one little change and used chocolate graham crakers for the crust, and yes, I did cook it longer - about 1 hour 20 actually. It REALLY turned out great though! Thanks, Paula!

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This is the BEST!!!Just made this yesterday for my daughter's 16th birthday and it was sooooo yummy that everyone asked for the recipe. I have to say that I was nervous at first after reading some of the reviews, but my daughter wanted it and so I tried it. Like some of the others, I baked it for about 1 hr. 20-25 mins. and let it sit in the oven when I shut it off. I made the gnache with 6 oz. choc. and 6 oz. whipping cream and it did not get to hard to cut. I did put a knife around the edge to loosen the sides, but as it chilled in the fridge I left the side on and didn't take it off till it was time to dig in. Even with the extra bake time, it didn't dry out - it was perfect. I will DEFINITELY make this again. Way to go Paula!!!!!!!!!!!!

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After reading the reviews I did the following and it turned out perfect: Baked it for 10 min after adding the cookie dough. When adding the cheesecake batter: start pouring the batter from the outside of the springform pan and ending in the center, otherwise it pushes everything up the sides. I read that chocolate cracks if cooled too quickly, so I let the last chocolate layer come to room temperature after topping the cake before I refrigerated it overnight. It sliced perfectly and everyone just loved it!

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Baking the first few layers at 300 degrees was fine however, baking the cheesecake layer for an hour was taking long to set. I recommend 350 for the cheesecake layer because it will still be the best cheesecake anyone has eaten.

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This was the most awesome cheesecake recipe I have EVER made! I made it for dinner/game night. My husband and friends LOVED it! The chocolate top layer was really hard to to cut through, so next time I think I will thin it a little more or maybe drizzle the chocolate over the top instead. Overall, it is the BEST cheesecake I have ever eaten!!!!! If you have not made this cheesecake, you are missing a slice of heaven...Thanks Paula for another amazing recipe!

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I made the mistake of NOT reading the reviews prior to making thisw recipe. The first one was a disaster. The center was not done, even after 70 min. in the oven. The second one was very yummey(I left it in 90 min.but the crust and bottom layer were slightly overdone. My bookclub loved it though.

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this cheesecake is absolutely TO DIE FOR! do yourself a favor and try it! my only complaint is due to its size, it takes 8 hours to set in fridge. so you really have to plan this out... but, really amazing! had a lot of fun making this with my six-year old son. he was enthralled with all the chocolate in the works! thanks, paula!

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Delicious! Just a tip for those of you who found the ganache hard to cut through... Use equal amount of chocolate to cream, (I used 5 oz of each chop up the chocolate, heat the cream first, then pour it over the chopped chocolate. Whisk together until chocolate has melted. Let it cool slightly before pouring over cheesecake. This cheesecake was definitely worth all the steps, and especially all the time waiting for each layer to cool!