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I made this cheesecake for Buddha (he's a chocoholic) and quartered the amounts to make a smaller version in our 5" mini springform pan. It cooked for 40 minutes as stated. It did rise up out of the pan but that was ok because I cut the top off and had a little for me that way, so if made using a mini springform pan, I suggest using 1/5 of this recipe. After chilling the cheesecake for 2 hours, I poured the chocolate sauce over the top while still in the pan (in the locked position), finished chilling the cake for 2 more hours, then ran a knife around the inside to loosen before releasing the rim. The only other thing I know to say is that I served him half of it and asked "well?". He didn't answer. But he did have it devoured it just four bites! Great (and easy) recipe Sharon, thanks for posting! :)

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2Bleu May 06, 2008
Chocolate Ribbon Cheesecake