Perfect as is, but I made some changes to make it more buffet/pot luck friendly. I used a glass 9x13 pan, sprayed with baking spray. The big advantage here is that you can cut into easy-to-serve squares for people to serve themselves, a little easier than delicate slices. Press a cookie crust into the bottom (chocolate wafer crumbs, almond shortbread, anything you like. I save leftovers in the freezer). I like to add about 1/2 tsp each of orange and almond extract and mini chocolate chips...not necessary, but very good. Some people like to add orange and/or lemon zest instead of extract, depends what you have and what you like. I bake this the same time and temp. as written, but it fits inside a lasagna-type pan 1/2 full of hot water (cold water adds to the baking time). Unlike a springform pan, you don't have to wrap this pan in foil to prevent leaks. Avoid cheesecake cracks in general by not overbeating ingredients, especially with the eggs; too much air has to escape. the water bath helps too. I love this recipe because you can mix it all by hand. After the second hour cooling, you can open the oven door and let it cool slowly inside. I sometimes sift cocoa over, like a tiramisu. Can also decorate with strawberry slices or raspberries.

Reviewed On: Jun. 14, 2010

My new favorite cookie with my two favorite things (coffee and chocolate). I love these, as a sandwich cookie they are great to send to loved ones. I used hazelnut coffee in the cookie and hazelnut syrup in the filling. Orange or cinnamon would also be good variations.

Reviewed On: Jan. 24, 2010

I've made this several times now, with a variety of summer fruits, alone or in combination (blueberries, nectarines, etc). I've also varied the nuts (I like pecans too) and added strusel to the topping. Friends and family, we all love it!

Reviewed On: Aug. 31, 2009