Delicious chocolate cheesecake with a creamy vanilla swirl, all atop a crumbly chocolate digestive biscuit base.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I used 3 packages of cream cheese and 3 eggs instead since I thought that using 2 packages wouldn't be enough. Still, it turned out very flat... only 1.5 inches. Very tasty, but presentation wise needed a little work since it was so flat. - 01 Dec 2002 (Review from Allrecipes US | Canada)
For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum! - 25 Sep 2006 (Review from Allrecipes US | Canada)
Awesome, awesome, awesome!! How much work it was doesn't matter...it was so good! - 28 Aug 2002 (Review from Allrecipes US | Canada)