PHILADELPHIA New York Chocolate Cheesecake

This is a terrific recipe along with the plain version of it. If you mix about a 1/2 cup of sour cream with some melted chocolate chips, then you have a delicious topping that you spread on top once the cake has completely cooled. Then chill it for a couple of hours. Do this with plain sour cream and powdered sugar for the plain version. If you bake it with a water bath, you shouldn't have any cracks, but if you do, then the topping hides them quite nicely. Also, after the baking cycle is done, I let it cool in the oven (off) with the door cracked for an hour. Then I let it cool for an additional 45-60 minutes on the counter before putting it in the fridge. I have made this recipe countless times and these tricks always work for me and I have sinful, beautiful cakes every time. Hope this helps!

My husband did not like the taste. I served it at a party and everyone else seemed to like it, but it's my hubby who counts. Guess I will keep trying other recipes.

FANTASTIC! Sweet but not TOO sweet. Rich, but not TOO rich. Chocolatey but not TOO chocolatey. PERFECTION!

This is one of my best bakes. I did do alittle changing of the recipe, I did half of the vanilla, and added about a 1/4 cup of chocolate liquor.

Following the directions, I used the 9 inch pan, however I should have trusted my instincts as the recipe was too large for the pan size. The next time I will make some mini cheesecakes with the excess. In the meantime I will be cleaning out the bottom of the oven and airing out the smoky smell in the house. The cake is delicious though and very easy to prepare.

Very helpful where spring form pan was concerned. Placing oven at 300* for 1:30 turned out perfect because my pan is dark metal not the bright metal. Thanks for the good advise.

Dear A Cook, If this ever happens again, spread 16 oz. of sour cream over the top of the warm cake & bake for 5 minutes. They'll never know it's cracked! You can prevent the problem by baking the cake in a warm water bath. Put the cheesecake in a jelly roll or roasting pan on the oven rack. Pour warm water around the cake pan & bake, checking occationally to make sure the water doesn't all evaporate.

I followed this recipe to the letter....I wanted a beautiful homemade cheesecake for Christmas....it is horribly cracked through out the center and I don't think there is anyway I can save it.....besides, this one was expensive to make.....

Great!!!

We have made this recipe often. It comes out nice and tall, just like the impressive cheese cakes you see in restaurants. We love it.