Excellent and extremely easy to make. I also recommend using a cookie sheet with a little bit of water to set the springform pan on. I also think it helps to leave the cheesecake in the oven after baking for a few minutes with the door cracked to avoid the center falling or any cracking. We have used Oreo cookies for the bottom but I have found the biggest cheers come from using a graham cracker crust. This is the best (and only) cheesecake recipe my family uses!

Reviewed On: Jul. 20, 2009

My children loved it and asked for seconds! The only thing I changed was using less milk and no salt, It was never missed!

Reviewed On: Dec. 23, 2008

Absolutely wonderful! We used our fresh tomatoes, fresh parsley, and fresh basil from our garden. The only thing we changed is we did not use the bell pepper and instead of vegetable oil we used olvie oil and only 1 tbl of it. The 1/2 cup is not needed!

Reviewed On: Oct. 19, 2008