A 10 in. springform works perfect. A pastry chef told me the general rule is to use a 10 in. if the recipe calls for 4- 8 oz. packages of cream cheese and an 8 or 9 in. for 3- 8 oz. packages or less. Use the cheap, dry cookies for the crust, otherwise you will have to lessen the butter.

Reviewed On: Apr. 24, 2000

The pan size is big but there won't be any leftovers! I used Jello pudding mix instead of canned pudding, which I couldn't find. This recipe is a keeper.

Reviewed On: Feb. 17, 2000