Brownie Chocolate Chip Cheesecake

Very delicious. I used a 10 inch pan so the brownie layer wouldn't be too thick. I added extra mini-chips to the batter (tossed with a bit of flour to keep them from sinking to the bottom) and made a glaze with chocolate chips and milk for the top. Yummo!

I had to make 10 cheesecakes for a wedding, and this was one of the recipes I used. I coated the chocolate chips in flour, before adding, so they wouldn't all sink to the bottom. It was a huge hit!

Really good!!!! I didn't make mine a choco chip cheesecake though... i did buy ghirradeli dark choco chips and i put them on top of the baked brownie. then i put raspberry swirls into the cheesecake and also whole raspberries. I thought the brownie had been cooked too long but it was perfect after cooking the cheesecake. I put a pan of water on a different shelf in the oven with it. Will definitely be making this again.

I made this for Thanksgiving. I used a 9x13 baking pan and drizzled chocolate syrup on the top for a garnish. It was very, very rich but everyone loved it! My daughter who does not like regular cheesecake said it was great. The brownie bottom is a good addition for picky kids.

About my 5th attempt at cheesecake & I finally got it right! At the suggestions of other reviewers I: 1) baked the brownie for 25 minutes, 2) placed a dish of water on the second shelf while baking the cheesecake, & 3) when my 50 mins. were up, I turned the oven off, opened the door and let my cheesecake set for 30 minutes gradually cooling down. Cooled and additional 30 min out of the oven & refridgerated. What an awesome birthday breakfast treat for my cheesecake obsessed husband!

This cheesecake is so good but I had to bake it much longer than it said to, Almost a half hour longer.

This was my first cheesecake, and it turned out perfect the first time! I didn't even have to try! I didn't have springform pan, so I used an 8x8 square brownie pan, and just cut squares. I took out about 1/2 cup of the brownie batter so the crust wouldn't be too thick. No one can get enough of this desert!

The combination of the brownie and cheesecake works really well together and very easy to prepare. I jotted down the recipe ingredients quick and didn't realize until late in the evening when I was putting it together that the topping shown in the picture is not included in the recipe. I was very disappointed in this - wish I had known, I would have also picked up some sour cream for a topping. Luckily I did have some unsweetened chocolate in the cabinet and the box it came in has a simple recipe for chocolate frosting. I did this and then added more chocolate chips - looks great.

This is a very good and very easy cheesecake recipe. The only change I made was to melt some chocolate and drop/swirl on top. This recipe is very rich so cut very small pieces.

USE A BROWNIE MIX FOR AN 8x8 INCH PAN!!! So many reviews were saying that the brownie mix was way too much and ended up really thick. Some people even used only half the brownie mix. My guess would be that they used a box mix for a 9x13 pan instead of a mix for an 8x8 pan. I used the Pillsbury fudgy brownie mix for an 8x8 in my 9 inch spring form pan and it fit perfectly. I did cook it about 7 minutes shorter then called for and when it came out of the oven I flatened it a bit with a spatula before pouring on the cheesecake batter. It ended up the perfect size crust! This is a wonderful cheesecake but I can see it would be way to much brownie and too sweet with a thick crust so look the boxes over to make sure your buying the small one! Hope this tip helps!

I didn't have much faith in my cheesecake making ability. And, I know it may be a shocker I've never been a fan of cheesecake. But, after successfully making this, serving to a wild crowd of computer geeks, and tasting it I have been converted. I did about a half cup less of brownie mix and it was perfect!! I will proudly make this again.

Oh Yeah! My two favorite things, brownies and cheesecake, finally get together. An instant hit! Super easy and tasty! Thank you

This is great. I made with an 8x8 size brownie mix and it was perfect for the crust. The only change I made was to mix the choc chips with about 1/4 cup of flour first.. it keeps them from just sinking to the bottom.

I've made this recipe 5 times and it's always a huge hit! I cut the cooking time to 45 min. and I turn off the oven and let it sit with the door cracked for half an hour. This cuts down on the cracking. If there is cracking it looks very pretty drizzled with some melted chocolate chips.

To Make These Mini: Recipe will make more than 24 muffin sized cakes, I just put the rest of the brownie mix in a pie pan and add the surplus cheesecake mix to it as directed. Bakes for less time obviously. The main trick to getting these to work as mini's is to use a small cookie scoop to divide the brownie batter into muffin tins, use less than you think you need. They'll bake up with a dome in the middle, so take a spoon and carefully remove the dome making a little well in the centers. You should have roughly half cheesecake that way if you fill the cheesecake batter nearly to the top of the tins. Other than making them muffin sized and baking for less time I follow the instructions for the recipe as given with excellent results. 9/2/2012 Made these again today, the yield was 24 mini muffin sizes, a dozen regular sized muffins and a regular loaf pan about half filled. Another tip, turn the temp down 25 more degrees, it gives you a longer window of time to pull them out while the cheesecake is not yet cracked and still really moist. And especially if you're winging it with several different sizes and having to guess and check! lol

I LOVE cheesecake and this is one of the BEST and easiest cheescakes I have ever baked. The combination of the brownie and cheesecake was so incredible!! I took the advice of the other reviewers and used Ghirardeli triple brownie mix with the chocolate chips. I accidently baked the brownie on 325 instead of 350 for 35 mins and it came out perfect. I also baked the cheesecake with a pan of water for 50 mins and left it in the oven with the door cracked for an hour afterwards. It came perfect - no cracks!!! I baked this 2 days before Thanksgiving as other reviews suggested. I will definitely make this for every occasion.

Really good! This was my first attempt at cheesecake, and it came out great. I used Duncan Hines brownie mix and generic condensed milk. Instead of mixing the chocolate chips in the batter, I just sprinkled them over the top before putting it in the oven.

This is a very easy cheesecake to make; no water bath is needed. The brownie layer is fudgy and the cheesecake layer is creamy and smooth. If you have never made a cheesecake before this would be a great one to start with. I recommend using a brownie mix for a 8x8 pan as I thought the brownie layer was a little too thick.

I added a few things to mine, I crumbled up Reeses cups in the cheesecake and added peanut butter chips also....i am a reeses nut and this is the best thing I have ever tasted!

I never rate things, but this? This I had to. Decided to make cheesecake the other evening as it's the one dessert my husband actually likes. Wanted a different way to do it, but everything was so time consuming and difficult. This recipe was perfect! Quick, easy and the most amazing cheesecake I've ever made! Everyone that has tried it (it made a lot! so I've been sharing) has fallen in love with it. I did follow others advice and used Ghiradelli brownie mix. Cooked the brownies for 35 minutes in a 9" round pan, let them cool completely before putting the cheesecake mixture in. Cooked that for 50 minutes with a pan of water underneath it, and then cracked the oven door for an hour and let it sit. Turned out perfect. No cracks, nothing. Let sit in the fridge for twenty four hours, then drizzled melted white and dark chocolate on it. Yum! And everyone loves the brownie crust. I'll be making this again and again.

WOW!!! I have never made any kind of cheesecake and i was a little worried that I was gonna mess it up, but I did just what the recipe said and it came out GREAT!!! I did leave out about 1/2 cup of the brownie mix and then after the brownie was cooked I pushed it all down in the pan too make extra room form the cheesecake part and it worked out nice. Anyways big hit and my sweets and mom loved it.

It was pretty dry as far as cheesecakes go. I will say the brownie was a great combo with cheesecake but the chessecake part was just rather blah. I have seen beeter recipes out there

My family loved this recipe! I made it this year for Christmas and everyone thought it had to be bought from the Cheesecake Factory because it was that good! I used a chocolate glaze to swirl on the top and sprinkled chocolate chips on top of that. Wonderful! I will make this again and again!

WOW!!! This was amazing! i've never made cheesecake before and it came out perfectly! My sister-in-law said that it was possibly the best cheesecake she had ever had. I added peanut butter chips to the top, and may add some caramel sauce next time as well.

i left out the chocolate chips, and this is phenomenal. i baked the brownies less than the suggested time because i thought it would be way too hard by the time it was finished, but that was not the case. it turned out gooey instead, so next time i'll follow the directions!

love this recipe!!! would not change anything!!! it is a big hit a dinners. partys!! and you can change the topping to chocolate syrup and peanut butter cup on top

Not bad! Very easy to make, and was pretty good for a homemade cheesecake. Probably better if I had used a different brownie batter, little plain. Does anyone find it weird that you bake the brownie's twice? I thought they were going to burn, but having faith in the recipe they didn't burn.

Absolutely wonderful! I made the crust a little bit thinner, and only used about 2/3 of the batter. I cooked the extra batter in a small pan, then I mixed some crumbled brownie into the batter, and sprinkled the remaining brownie on top. This made it pretty rich, but very delicious!

Easy and very tasty. I added chopped pecans to the brownie mix. Drizzled it with caramel sauce once baked, added the cheesecake topping. Then decorated it with more chopped pecans, chocolate sauce and caramel sauce once done. I called it turtle cheesecake and it was very good!

I made this for the first time for my stepson's birthday, everybody loved it! I did coat the chips in flour as suggested which kept the chips from going to the bottom of the cake, and also put a pan of water in the oven as I cooked it. It turned out beautifully, no cracks, looked like I had bought it at a bakery! This definitely deserves 5 stars! Thanks for a great cheesecake recipe!

followed recipe exactly, including greasing pan. Brownie bottom got stuck and it got hard to slice. Taste wise was good.

Huge hit for Easter...i used a little more vanilla extract and it was perfect.

I never rate things, but this? This I had to. Decided to make cheesecake the other evening as it's the one dessert my husband actually likes. Wanted a different way to do it, but everything was so time consuming and difficult. This recipe was perfect! Quick, easy and the most amazing cheesecake I've ever made! Everyone that has tried it (it made a lot! so I've been sharing) has fallen in love with it. I did follow others advice and used Ghiradelli brownie mix. Cooked the brownies for 35 minutes in a 9" round pan, let them cool completely before putting the cheesecake mixture in. Cooked that for 50 minutes with a pan of water underneath it, and then cracked the oven door for an hour and let it sit. Turned out perfect. No cracks, nothing. Let sit in the fridge for twenty four hours, then drizzled melted white and dark chocolate on it. Yum! And everyone loves the brownie crust. I'll be making this again and again.

oh soo good!

This is delicious! I made this a few weeks ago and my son loved it so much he asked me to make it for his birthday cake!

Good but it could be better. I had a 10" spring pan (good thing because the filling wouldn't have fit), so I used the whole brownie mix. Also used Ghiradheli double chocolate brownie mix based on the reviews, baked it at 325 for 20 minutes (next time I'll use my favorite browine mix and will prob bake 15 min). Wish I knew what is on top of the cream cheese in the picture. I left out the choc chips in the cream cheese fillling and instead put them on top of the cheesecake after baking. This is VERY RICH and although my family did like it (especially my grandkids), I think it needs more tweeking. I will prob make it again but will change a few more things.

So good... So easy.. Made exactly as written for Christmas dinner, everybody enjoyed it.

Awesome recipe! The only thing I changed was I made the brownies from scratch and only used half the batter. I also used regular chocolate chips instead of mini, dusting them in flour so they don't sink to the bottom.

This is soooo good!! Couple of things I did different just because I didn't have all ingredients. I replaced the sweetened condensed milk with 1/4 c flour and 3/4 c sugar, and I only had 2 1/2 pkgs of cream cheese so I added a 1/2 c of sour cream to make up the difference. Based on other reviews, I took out 1/2 c of brownie mixture for the crust. Can not believe how good the brownie crust is. Not hard at all, but soooo moist and yummy!! May be my new cheesecake recipe.

I have used this recipe for years. It is great!! I really love it. I bake my brownies just until they are set which for my oven is about 20 minutes. I follow the recipe exactly. The cheese cake part of the recipe is great on its own with a gram cracker crust or with a strawberry swirl. Yum!!

SUPER YUMMY! BEST THE NEXT DAY AFTER BEING IN THE FRIDGE :)

Didn't get a chance to taste, fellow employees ate it all. Everyone asked for the receipe, several claimed that it was the best cheesecake ever. I used only 3/4 of the brownie mix. The cheesecake stuck a little on the side of the pan, next time I/ll grease sides.

This recipe was ok. Very creamy cheesecake. I didn't actually use chocolate chips. I reserved some of the brownie battr to make a seperate batch of brownies that I cubed and coated with flour, and added to the cheesecake batter. I then swirled choc. syrup on top and mad a marble pattern before baking. Not a bad recipe at all.

Very easy to make compared to other cheesecakes! It doesnt require a lot of ingredients and still comes out delicious. A must try !

This was my first cheesecake and it was GREAT! Everyone loved it. I do have a few suggestions: In order to make it more of a cheesecake, only spread half of the brownie batter on the bottom of the pan. The brownie layer was thick and took away from the actual cheesecake. Second, in order to prevent the cheesecake from cracking I placed a small glass bake dish with a cup and a half of water in the oven when baking the cheesecake. This added moisture. Will bake again!!!

I have made this recipe about 15 times, and this is what I have found. Only use Philadelphia cream cheese. Never use western family, great value, or Kroger. There is a huge difference. If you find that your cheesecake has cracks in the top, it is because you are not allowing it to cool at room temperature for long enough. I always add 2 cups of mini chocolate chips. 1/2 cup is just not enough. You can either make the whole cheesecake in one sitting, or you can make the brownie crust a day ahead of time. It makes no difference. It has no need for whipped cream, chocolate syrup, etc. I usually have to bake my cheesecake for more like 1hr and 10min. I wait until I can see little brown areas on the surface. I have under cooked this plenty of times, and if there are not brown spots, it is undercooked. When in doubt, leave it in the oven! This is an expensive cheesecake, and you don't want to waste all those ingredients.

I made this for my parents anniversary and it was spectacular! Everyone absolutely loved it. The only change I made is that I added some raspberry sauce on top and in between the brownie and cheesecake. Yum!

I can't believe how delicious this combination of cheesecake and brownie is. It came out perfect and everyone loved it.

I have made the recipe just the way it is written with no changes twice and each have come out perfect! This cake is gobbled up quickly and everyone loves it, very moist! Thanks for sharing this great dessert recipe!

made this for a baby shower....huge hit!! everyone loved it, I will be making this again!!

First off i would like to say this is my first cheese cake. (Ever) So i made this last night for my Elders. Here at work we do not have spring form pans so i used two cake pans and divided and conquored. I also didnt want this to be too sweet and rich like most cheese cakes. My people are mostly diabetic. SoooOooo i used a little less cream cheese and a little less sweetened condensed milk. It turned out very well. I was able to get 16 servings by dividing it the way i did. It was a huge hit. I cut my slices and added a dolop of whipp cream and drizzled a little chocolate syrup over it. Tasty!!!

Taste and consistancy were excellent. Followed baking times on recipe ( and a little extra ) and found that the brownie in the middle was not cooked all the way through. Will definately make again!

This is a delicious and easy recipe. My husband and I take turns making it for gatherings and we always get complimented on how wonderful it is.

I made this wonderful cheesecake and it was a huge hit. I will definately be making this one again very soon. I used whipped cream and sprinkled the mini chocolate chips on top. The brownie layer was moist and the cheese cake layer was perfect. I don't like my cheesecake tangy, so the flavor and texture was creaming and just sweet enough. Several people requested the recipe.

excellent!!! Followed recipe exactly.

Wonderful! I had to modify to make it gluten free. I used a brownie recipe from Gluten Free Goddess site. I cooked the brownies til almost done in a 8x8 pan and put them in the spring form pan hot and used the bottom of a glass to tamp it down some. Reason was the batter was a bit thin for the springform and I felt it might seep down. This did not make the crust too dry, it was perfect, since the brownies were quite moist when I put them in. Also I used a spoonful of cornstarch to coat the chips before putting them in so they would not sink. Could not help myself, used 1 c of chips. Also the brownies had walnuts in it. Rave reviews ate the dinner party.

I made this for the first time yesterday. I used Ghiradelli triple chocolate brownie mix for the crust (using a 9-inch springform pan). I didn't find that the crust was too thick. I baked it for 35 min. as the recipe stated, but next time I think I'll bake it for only 30 min. since it seemed slightly overbaked. I floured my chocolate chips, but they still sank to the bottom. Does anyone know what the trick is for that? Does it require a lot of flour? I baked it for 50 min. and even though it was still jiggling, I turned off the oven and opened the door a bit. I left it like that for about an hour. I also had a pan filled with hot water on the rack below during baking. There were no cracks and the baking time was perfect. It is a very creamy cheesecake. This time I just sprinkled more chocolate chips on top, but next time I think I'll make a chocoate drizzle for the top. Overall a very good recipe.

I put it in a 10in pan, decreased the baking time of the brownie crust by about ten min, cooked until the edges were firm and center still had a little jiggle to the center, cooled and chilled overnight. PERFECT! a keeper for sure

THIS WAS MY FIRST CHEESECAKE EVER I MADE IT LIKE 2 MONTHS AGO. IT CAME OUT AWSOME THEY SAID. TODAY IT WILL BE MY SECOND TIME DUE TO THE REQUEST OF MY FIANCE AND HIS FAMILY.

This is a great cheesecake! Everyone loved it. I was worried about the brownies getting too hard because that seems like a long time for brownies too be in the oven but it turned out perfect! Just be sure to only cook them for 30-35 minutes and not the 45-55 recomended on the back of the brownie box. also cook the whole cheesecake for an extra 15 minutes because 50 minutes isnt long enough. for those that said it wasnt sweet enough or too dry, you did something wrong because its very rich and not the least bit dry.

I really loved the texture of this cheesecake. Very dense, not as creamy. My family likes the creamy better like (Chantals) on this site. The brownie crust was a bit too hard, however, I believe that was my fault. As you can see in my picture, it was starting to brown around the edges. I should have taken it out sooner. All in all, I really liked this and will try to make it again sometime.

I made this as written except for using a 10inch springform and tossing the chips in flour first. It turned out very yummy!!! I'm glad I used 10inch, the brownie layer was still almost 1/2inch thick. Plenty!!

I am actually baking this again as I type! I don't have a cheesecake pan so I use a 8x8 and I set aside a little over 1/2 a cup the brownie batter so my pan won't overflow and when the cheesecake is about done I drizzle some of the remaining batter and some chocolate chips on the top and it looks amazing finished and is in all honesty the best cheesecake I have ever had!

This cheesecake is fantastic. I love it just as it is given. My Bunco group agrees! Their eyes light up when I bring this cheesecake! Thanks!

Great! I made it and my wife couldn't stop eating it.

This recipe was very good. I used a dark chocolate brownie mix, yummy. The "cheesecake" component was very creamy and flavorful. I will not add the chocolate chips next time. Even though I coated them in flour, they still "sunk" to the bottom of the cream cheese "layer". So there was a top layer of cheesecake, a middle layer of choc chips and a base layer of brownie. Truly too much chocolate - and I didn't think there was such a thing!!! Will use again. Thanks!

It turned out great! Just what I was looking for !

Delicious and easy! I made this for Father's Day weekend. Took other's advice and used Ghiradelli brownie mix (which I normally use when I use a mix). Better made a day in advance.

Excellent cheesecake recipe! I've made this on three occasions and it is so easy and delicious! I used another brand of condensed milk but kept everything else the same. Can't wait to find another reason to make it again ....

Awesome. I also left out the mini chocolate chips. I've never made a cheesecake with condensed milk but it was great. No cracks. Great recipe. Will definitely make it again.

Amazing! The first time I made it with the regular brownie mix, it was good. The second time I made it, I used a dark chocolate brownie mix and it was incredible! Super rich & delicious. A tip so it doesn't crack is to put it in a water bath & then let it sit in the oven with the door closed for an hour after it's done. No cracks!! I also did not cook the brownie for the whole time. I pulled it after 28 minutes and the result was perfection. Very fudge like, which is what my family likes. If you prefer it more crust like I guess you could bake it for the full 35 minutes.

Just a little tip. If you don't want the chocolate chips to sink to the bottom and want them to be visible throughout the cream cheese layer, toss them in a bit of flour or cornstarch before folding into the batter!!!

Simple and scrumptious! As someone who has only been cooking for a year or two, I had no problem following the recipe and everyone loved it. For an AMAZING variation, first eliminate the chocolate chips. Before putting the cheesecake batter on top of the baked brownie, add a layer of Hershey's chocolate syrup then a layer of crumbled Reese's cups. Pour the batter over the layers and continue following the recipe. For garnish when finished, drizzle more Hershey's syrup on top and crumble more Reese's over that. Best (and richest) dessert I ever made!!!

If I could give it more stars I would. First time I EVER made cheesecake. I took it to Thanksgiving Dinner and there wasn't a speck left.. I have been told this is a keeper, and I can make it often! Also making for a church bake sale next month...

What a fabulous tasting cheese cake for chocolate lovers. It gets even better because this cheese cake is easy to make. My husband loved it and so did I.

This was really good. I made a few changes though. I made the brownies from scratch & I didn't add the chocolate chips to the cheesecake filling. I used cool whip & shaved chocolate as garnish. I was concerned at 1st that the filling wasn't sweet enough but when it all came together it was perfect. My family & friends really enjoyed & I will make again. Thanks for sharing.

Very very yummy. Did as one person said and put a pan of watee in the oven too on a seperate rack. Came out perfect and I've never even baked a cheesecake until trying this recipe!

My wife asked what desert I wanted for Father's Day, & I picked this. OMG, this thing is SO good. She made it in a 9X13 pan & melted the chocolate chips on top. I seriously have gained 5lbs because of this thing, but it was so worth it. I sure am looking forward to next years Father's Day so I can taste this again.

Well, this was good - but not what I expected. It was REALLY sweet, and definitely didn't need the extra chocolate chips in the cheesecake batter - next time I will probably leave them out. I'm still undecided as to whether the brownie and cheesecake combination worked for me...I didn't love it, but I did like it. I will probably make this again, but alter it from the original recipe.

It was very good, but a little too sweet for my taste. I think the brownie is what pushed it over the edge.

i made this in a pie pan thats the reason for the roughness on the edges it came out good but i thought there was way too much brownie..i loved the cheesecake part of it though..very good!

Taste was delicious and it would have been extremely easy if it fit in the pan. I was in a hurry and didn't read the other reviews first like I usually do. Therefore, my brownie mix rose to fill most of my pan so that I couldn't fit but about 1/4 of the cheesecake mix, and I ended up removing the brownie mix from the pan, greasing the bottom of the pan well and then cooking the cheesecake layer by itself in the same pan. After I refrigerated the cheesecake layer overnight, I was able to remove it from the pan cleanly, and then put it on top of the brownie layer. So I had to make each piece separately, but once it was sliced and plated, it was barely noticeable that it was 2 separate pieces. It was very good, but next time I will use half of the brownie mix, or use the small bag of brownie mix for an 8x8 pan instead of a 9x13 pan.

Delicious! Made as a birthday cake for a lady in the offie! I Mixed melted chocolate and whipping cream to form a satiny chocolatey later which I put on top when it had finished cooking! Will make this again and again and again!!

delicious!!! Was a huge hit at Christmas this year! It is rich though, and I personally would like to try it w/oreo cookie crust, think it was be amazing that way too!

Delicious. You don't need flour to keep the chocolate chips afloat in the cake. The only thing that I did notcie was that it needed to be cooked a little longer. This is a definite keeper.

This was my first cheesecake. I made cheesecake cupcakes and cheesecake bars before, but never the real deal. It turned out great. I did increase the cook time by 15 minutes. This may have been unnecessary, but the middle was just too gooey-looking. Also, I cracked the oven door and left it in there for 30 more, the top cracked a little, but tasted perfect, maybe a tad bit dry; that is probably my fault for altering the cook times. I used more chocolate chips and mixed them with a little flour, and they did not settle at the bottom. Also, I doubled the chocolate chips and put some on top right before baking. I used Gihardelli brownies and undercooked them by 10 minutes (28 min) since I was afraid of a super tough crust. This worked out well. I topped it with peanut butter sauce, hot fudge and whipped cream. I'm glad I tried this simple recipe; I'm ready to put my springform pan to use making all kinds of cheesecakes.

Amazing. Really good with homemade whipped cream and a chocolate drizzle. It has the perfect combination of richness and taste.

I made this cheesecake as directed, only changing the pan. I used a 10x13 pan so that the brownie crust would be spread out and not too thick, I dusted the mini chips with flour so that they wouldn't sink. After it cooled, I drizzled the top with chocolate syrup and sprinkled on a couple of handfuls of the leftover mini chocolate chips. Huge hit in our house. Delicious!

Oh my gosh! This recipe is not only easy to prepare, it is very rich and oh so good. I just made this for a combined birthday party for one person that wanted brownies and another that wanted a cheese cake. They both loved it tremendously. They now want this for all their cakes! I prepared this exactly like the original recipe too.

So good! I followed the recipe exactly, put cool whip and mini choc. chips on top, like the picture. I used the other reviewers suggestions and baked for 50 min. and then left the cheesecake in the oven with the door cracked for an hour longer. I chilled it for about 5 hrs. but it was definately better the next day. So I would suggest making it the day before, and letting it chill overnight. Very good though!

This cheesecake is delicious! I followed the directions without any changes. I topped the finished cake with a sensible layer of Cool Whip before sprinkling with extra mini chocolate chips. It was beautiful on a serving plate and I got only great compliments on its taste! Will definitely make this one again. Thanks!

This was my first baked cheesecake and it was delicious. Thanks to other reviewers for suggesting a pan of water in the oven with it and for coating the chocolate chips in flour to keep them from sinking. I added peanut butter to the brownie mix (didn't really measure but probably about 4 tbsp and used less oil since the peanut butter has plenty of oil in it) and I also made a glaze to drizzle over top by melting about 1/4 cup of chocolate chips with a few tbsp of peanut butter in the microwave. It was so good but very rich so you only need a very small slice.

I did not care for this recipe.

Great idea. I think mine would have turned out ok if the water bath hadn't soaked into both the crust and cream cheese. I did the aluminum foil trick which worked in the past, but even with two layers of foil, no such luck tonight. Why, oh why, Cheesecake Gods, hath you forsaken me?

I was surprised that this recipe got a 5 star review as this was not edible. We had visitors in town, one of which was my dad, the biggest sweet eater I know (other than myself), and neither of us could stomach it. I would say maybe it was just me, but I made the Chocolate Cookie Cheesecake first and it turned out excellent. I think the ingredients on this one was to blame; where's the sugar? None of these ingredients sweeten the cheesecake enough to call it a dessert; it was more just like cooked cream cheese.

I'm not to sure on how to rate this. This was my million't time at attempt to make cheese cake. Every time I've suffered the same results, my cake always comes out grainy, every single time. But this is a good recipe to try, If it had cooked properly this would have been an awesome cake.

I went home for Thanksgiving and forgot my springform pan. I made this in a 9x13 and it turned out awesome. I reduced the baking time for the cheesecake by about 10 minutes, and I didn't have a super thick layer of brownie. It was enjoyed by all. Great recipe!

This cheesecake was very good and easy to make! After reading some of the reviews, I did not use the entire amount of brownie batter for a 9 inch pan (I made mini "muffin" browines with the remaining batter) and I was glad I did. I would say I used a little over half of the batter. The only other thing I did differently was that I tossed the mini chocolate chips with a little flour. I also read that people baked it longer..some as much as 20 minutes! I only left mine in an additional 5 minutes. I turned the oven off and left the oven door ajar and let the cheesecake cool/setup in the oven. Thanks for a great recipe.

This was sooo good and not that difficult to make. I didn't change a thing. I have been asked to make this at least a dozen times!