Chocolate Explosion Cheesecake

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After seeing this on her show, I decided to make it that day (February 5thfor a Super Bowl Party. It was well received at the party as well as the day after with the leftovers. It is time consuming to make but well worth it. The flavor profiles are excellent. After reading several of the reviews, I concur that the cook time seemed off. After the hour I left it in the oven for another 15 min and the very center was still a bit soft/runny - but those that ate it sure didn't mind at all. I didn't have any of the other issues discussed.

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This was my first cheesecake, so I had the same issue as some others. I did not know how to tell when it was done. My oven cooks fast, so I checked on it after 45 minutes, and it looked jiggly, so I put it back in for the full hour. It still looked jiggly, but I decided to trust the recipe and did not cook it past the hour. I also had the issue with the ganache layer getting hard and cracking when I cut the cheesecake. Next time, I will just leave that layer out. It will be just fine without it.

Some posters commented that they forgot the caramel layer. I highly recommend using it, because I thought it really added a lot to the taste and texture. I tried to make it a little less calorie dense by substituting Splenda for sugar in the cheesecake and crust layers. It did not affect the taste at all. According to the Splenda company, you should NOT use Splenda in the chocolate layer though. Next time, I will try using low fat cream cheese too.

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Total Disaster. After seeing this on her show, I wanted to make this for a church fellowship. After cooking this for an hour, the center was slightly jiggly. I turned the oven to 325 and added 10 minutes. After cooling, I removed the pan, to add the ganache, and the cake began to split...The center was totally runny (the cookies were not near done and this was a mess. I put it back in the oven for another 30 min. The diameter became the size of the pizza pan I transferred the cake to. I will say the taste is really good. I will try it again, once I recover from this trauma. It would have been so helpful to have added to the directions, something like - "do not remove the pan for ___ hours", "test for doneness by _______", or "may need more baking time." BTW- my DH went to the store and bought a cake for us to take to church.

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Very good, very good flavor. However the one hour bake time I had to extend like everyone else, to about an hour and a half. I left out the caramel layer cause I forgot to get caramel at the store. I think it was just fine without it though. On the top layer though I only used 4 semi sweet chocolate squares though so mine was not as thick and not as hard to cut through.

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I made this for a superbowl party. It tasted wonderful. It is like one of those restaurant desserts that is meant to be shared because it is very rich. As someone commented, it took longer to cook the cheesecake layer--more like one hour and 30 minutes. Next time, I think I'll raise the temperature from 300' to 325'. The chocolate on top is hard to cut through. Use a knife dipped in hot water to help cut through that layer.

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This was really a good cheesecake. Lots of steps but oh well some things take time

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I havent made it but OMG!!! ive made a tun of her recipies n damn!!! all i have to say is DAMN PAULA UR KILLING ME GIRL!!! lol

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This was insane. Made this yesterday for a dinner party. I left out the caramel layer and used light cream cheese and light sour cream, but it turned out great anyways and was gone instantly. Can't wait to make it again. Want to try to use dulce de luce instead of chocolate layer next time.

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My daughter and I made it for Superbowl Sunday. We made it Saturday and it was time consuming with all of the layers and the cooling but it was definately worth it. We did leave the cheesecake layer in the hot/warm oven, with it turned off for one hour to cool and get the middle to firm up after cooking. Also make sure you get the knife all the way to the crust to separate it from the ring while it is warm - as the caramel gets very stiff and sticky in the crust after the final cooling. We will make it again!!

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Loved this recipe! Easy to make although the layers take a little time. After it cooled my ganache cracked when cut....not sure what I did? Either way, it had fantastic flavor. I will definitely make it again.