Hi Leian! I haven’t personally experimented with using cocoa powder so I can’t say for sure how it would work. I’d be worried about it compromising the texture of the cheesecake.

Hi Anna! I’d be hesitant to use milk chocolate here. I think you’d likely need some alterations and without having tried it I can’t say for sure how it would work. 🙁

Thank you so much for trying my recipe, Dorothy! I’m so glad it was such a hit! 🙂

Hi Rochelle! You do not need to prebake the crust. You also don’t want to use 4 ounces. You only want 4 tablespoons, which would be 2 ounces. 🙂

I always use parchment paper and *cooking spray to make double sure nothing sticks. I don’t want to take any chances when it comes to cheesecake!

To start, I lightly spray the pan, bottom and sides, (you can even use a few dabs of butter or even water for this part) so the parchment paper stays put. Once the parchment is in place I **spray it on the inside too – meaning I spray the side of the parchment that is in contact with the cheesecake.

Since using this method I’ve had no problems with my cheesecake sticking to the pan.

*Some people prefer to use butter, margarine, or even a vegetable oil rather than cooking spray. I’m sure these would work just as well.

**Cooking spray AND parchment paper may be considered overkill by some since the parchment paper itself is non-stick. I only do this with my “special” baking – by that I mean; anything that I have to mortgage my home to buy the ingredients for and/or anything that takes more time than whipping up a cake from a mix or a simple batch of brownies.

Hi Justin! I believe that should work just fine, you would use the same amount of margarine as you would butter.

So glad you both enjoyed it, Camille! Thanks for the review 🩷

This is soooooo delicious. My pan must’ve been 8 inches because the crust was very thick and the very inner part of the cheesecake was a little wet (I also only had it in the fridge for about 4 hours, which was shorter than what the directions said), but even with those two minor issues, it was absolutely divine.

You can certainly line the bottom of the springform pan. 🙂

Spray the bottom of the spring form pan. Would you suggest lining the inside with parchment.

Hi Jennifer! That will work. The cheesecake may be a touch sweeter, but it will work. 🙂

Hello can I use baker semi sweet chocolate instead of 60% thank in advance.

I’m so glad it has been such a hit, Deborah! I don’t think all of the batter will fit in an 8″ pan. You will want to make sure to not over-fill it. I’m not sure on a bake time. If it’s a deep pan and the cheesecake layer is much thicker it will take longer to finish.

No need to par bake the crust here. 🙂