As almost everyone does, I modified this a bit. I used gingersnap cookies for the crust and I added some cinnamon and brown sugar to the sour cream topping for more flavor, color and sweetness. The only reason I didn't give this recipe a "5" is because the crust was too greasy and I like a cheesecake crust to be more substantial, and come up the sides of the pan. I would add about 50% more crumbs to improve the butter ratio. Also, because I liked the ginger snap taste, next time I would garnish with some cookie crumbs and/or add ginger to the sour cream as well. The texture and flavor of the filling was excellent though - not too sweet, and light and airy, for a cheesecake. If you like your cheescakes more dense though - go for a recipe with more cheese.

Reviewed On: Oct. 21, 2009

HEAVENLY! The taste of these cookies is wonderful. What makes them top-notch is the texture, though. Crunchy bits of peanuts and oatmeal gives them body. I made it almost as written, except I added a bit extra PB and used milk-chocolate chips since I like them better and that's what I had.

Reviewed On: Sep. 13, 2009

Like a previous reviewer, I had a crowd to feed so I added two eggs and increased the milk to 2 1/4 cups. It says you have to let it sit overnight, but I was only able to let it sit for 20 minutes or so, and it came out great, took about an hour to bake. I also sauteed 1/2 onion and sliced red peppers with the sausage, so it was colorful and tasty. Used wheat bread since I try to avoid white. I got a ton of compliments on this one - all men, and they said it was delicious. The pan disappeared within minutes.

Reviewed On: Feb. 9, 2009