I modified this recipe a little bit. I took the advice of the other reviewers. First of all I dont have a spring form pan, so I made my crust in a pan first. And taking into concideration the fact that people said the crust wouldnt cook properly with that amount of butter/cookie ratio I used slightly less butter then called for. I cooked the crust in the pan for about 15 min on 350. I also made the cheese cake filling without sour cream. This happened to be an accident. I had extra cheese cake filling left over after pouring the first pan, so I went ahead and made a second crust. The first cheesecake I put into the oven I did not put a pan of water underneath it. I cooked it for 60 min on 350. Then turned off the heat for 30 min with the door closed. And then 15 more min with the door open. Then I put in the refrigerator for 4 hours. The first cheesecake turned out dry and cracked on top, but the texture and taste turned out just fine. So the 2nd cake I put a pan of water underneath and cooked the same amount of time. This cake turned out very pretty and not cracked. As far as this cheese cake goes, the cooking time and texture turned out great. It wasnt soggy or undercooked or over-wet at all. I dont think its the best cheese cake I've ever had or made. It does have a wonderful hint of the beer flavor that makes it different. I think its a nice manly cheesecake!

Reviewed On: May 14, 2008