I used this and I think that the crust is nice and flakey. My suggestion to help though is to roll out on wax paper and use the paper to flip into pan. Then of course peel off the paper. Much easier than trying to peel off floured counter or off of roller.

Reviewed On: Apr. 24, 2009

This is a very rich and creamy cheesecake. I love this recipe. I do though put chocolate chips, but it probably doesn't need it.

Reviewed On: Apr. 19, 2009

This is just a really good tasting marinade. It definately has a taste that is unique. My friends come over and are extremely impressed on how good it tastes. I usually leave it in there for over 12 hours and shake up the tuperware I put it in occasionally through the day. If using it after just a couple of hours, you might want to score the meat to let the marinade seep into the middle easier.

Reviewed On: Apr. 13, 2009