Thanks for the update Kathy! So glad to hear they were a hit!

Thanks! All 3 of my cheesecakes were an absolute hit! Thank you for this amazing recipe. It solves a problem for a chocoholic who loves cheesecake – decision time is over and I get the best of both worlds!! Apparently the ‘strachiatelli’ effect cheesecake turned out smooth so I guess it melted during cooking. For the second and third cakes I slowly added the cheese mixture to the melted chocolate, stirring all the time and the mixture reamined smooth for both both the dark and milk chocolate mixes. The white wasn’t quite so co-operative but a stick blender sorted that out. The feedback from my friend who got the first ‘lumpy’ one indicates that perhaps this wasn’t necessary though 🙂

All best wishes for 2021 – keep creating wonderful delights!

What a thoughtful gift. Thanks Kathy – Merry Christmas!

Awesome! Thanks so much Barbara. I am gifting two as Christmas presents and keeping one for ourselves 🙂 With many thanks for this recipe… with appreciation from Cape Town 🙂

Hi Kathy – sounds like your chocolate maybe got too hot in the microwave. I’ll update the recipe stating your chocolate should be room temperature before adding it. It could melt a little and blend in with the cream cheese, but if it doesn’t completely, people probably won’t notice it much when eaten with the crust.

Hi Laurel – I would cook it for 3 minutes in 8 ounce mason jars with a 10 minute npr. Enjoy!

Hi Carly – I haven’t tried it in the oven, but for a 9-inch pan in the oven, I would combine it with this recipe https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ and skip down to step 4, 5 and 6 and then proceed with the baking directions in my Barbara Bakes recipe.