This recipe should be in every dessert-lover's arsenal, period. I have never before been so disproportionately pleased with the result-to-effort ratio of any dessert I've tackled. I adapted this original recipe, which includes only 6 ingredients (3 of which I already had), by substituting homemade raspberry sauce... and of course some chocolate... for the cherry pie filling. I am already thinking of about 100 ways to turn this base recipe into any variety of cheesecake I desire (I'm looking at you, Reese's peanut butter cup). I also made my cheesecakes normal cupcake size, rather than using a mini cupcake pan, and only added about 1 minute of baking time. The result is a perfect classic cheesecake taste: not too tart, not too sweet,, and perfectly delicious.
Thanks to the ingenious input from my friend, the esteemed Dr. Scott Eisen, I have also begun to add a difficulty rating scale to each recipe I post. The rating scale is based on four "stars", or in my case: gingersnaps.