ok, so I made this yesterday so that it would be yummy today for Father's Day...and indeed it was. It was very dense, and 'dry' like most New York cheesecakes are. Very smooth texture, but also very rich. I also increased the cooking time to 3 hours in a 200 degree oven and added a dash of vanilla to the batter before cooking. Mine did not crack at all. Everyone raved about the cheesecake. The one and only thing I would do different is maybe double the crust recipe because the crust was a little thin on mine...could have been because I used a larger springform pan than I should have. Nevertheless, this is a KEEPER. I plan on making this again in the future. Thanks to the one who posted this recipe! A+++++++++++++

Reviewed On: Jun. 21, 2009

EXCELLENT recipe! I omitted the green onion and green pepper (my family doesn't like), and cut down a little on the mayo and cranberries. Didn't have any seasoning salt (I was out of it) and just used plain salt and fresh cracked pepper. I also used some dill as someone else suggested and it turned out FABULOUS! This is the best chicken salad recipe I have ever made! Thank you thank you for this recipe!

Reviewed On: Nov. 29, 2008

My family just ate this chicken and we ALL loved it! My 15 year old daughter was hesitant at first because she saw the oats on it, but tried it and went back for seconds. My husband said he wasn't crazy about the way it 'sounded' when I read the recipe to him, but also went back for seconds. I wouldn't change a thing. The oats give it some texture but you don't taste an 'oat' taste at all. Also smelled WONDERFUL while cooking! This is a keeper! Thanks for a great recipe!

Reviewed On: Nov. 16, 2008