Recipe by: Millie Ellis
or
Sort stores by
Prep
Cook
Ready In
Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white...
Indulgence should be enjoyable. This cake is not. Look at the calorie content, it is completely unnecessary. I didn't notice it until I had already made it and immediately felt guilty about ser...
Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white...
Absolutely phenomenal cheesecake recipe! I had a 9" pan, not 10", so I baked it for 55 minutes (not 45), then for 8 minutes (not 7) once sour cream was put on. I did leave out cinnamon in the c...
This is a very good cheesecake..but I need help on what I did that made the cheesecake hard to slice...the chocolate topping was hard to cut through and didn't slice very well..should I have lef...
My husband and his co-workers said this cheesecake was "amazing!" One even said it was the best dessert he had ever tasted. Mine didn't look like the one in the picture. Instead, mine was lay...
Wow! What a great dessert! This is one of the most delicious, rich, and decadent desserts I have ever eaten!!! That said, next time I will NOT add the cinnamon. I only used half the amount the r...
With both chocolate and sour cream frosting, this cheesecake is definitely 'decadent'. I would, however, recommend doubling the amount of butter it calls for. Before bringing this cake to a po...
I honestly rated this under my mom's name in 2004 but I have used this recipe many times since that time. It is very, very good but can be hard to slice depending on how long you heat the chocol...
Yum!!! I will definitely be making this cheesecake again! I modified part of the recipe to make it fit into a 9" springform pan. I used 1 1/2lbs cream cheese, slightly less than 1 cup of sugar...