I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, not as it cools in the oven to room temperature. I think the first reviewer did NOT follow the instructions on cooling properly. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly. It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.

Reviewed On: Feb. 29, 2008