Hi Karen! I made your New York Style Cheesecake last month (which turned out wonderfully) but made it a strawberry cheesecake. That wasy easy, I concocted a sugar free strawberry glaze to top the cheesecake and baked more strawberries inside the cheesecake. It turned out really well.

This time I want to make it a chocolate cheesecake. Do you have any suggestions as to what to use and approximately how much? Maybe some Divinci syrup, a bit of cocoa, or chocolate extract???

I just can't seem to wrap my brain around this one. Any suggestions from you or anyone else would be very much appreciated!

Thanks!

Rita