Everyone loved it! I reserved 1/2c of the vanilla batter and it was enough for me. It was great in that it wasn't overly sweet and lower in calories than other recipes that use more eggs, butter, sugar and doesn't use sour cream. Excellent w/a cup of coffee!
These are quite simple to make and delicious. Third time my daughter has requested me to make them. I also froze them and they were perfect. I made them in the mini cheesecake pan.
Just made these for my holiday open house. Big hit -- glad I doubled the recipe. Reserving 1 cup of vanilla batter was way too much-- only needed 1/2 cup. They're just sweet enough.
Such chocolate flavor!! Amazing, very rich, silky and smooth, and sure to impress. They do take longer than 22 minutes to bake, baked mine at 24, still not quite long enough. Think it is best to reserve slightly under 1 cup of the vanilla base, will serve these this week and update review after baking a second batch. They do need overnight refrigeration to set well.
These are delicious. I love the idea with the chocolate cookies at the base...I just used a food processer to crush the cookies into tiny pieces, very easy. My only issue is that my cheesecakes were not ready after even 22 minutes in the oven...I took them out and let them chill over night and they are still 'pudding like' in the center. Still yummy though, especially with a bit of whipped cream. Next time I'll cook them longer.