The only thing I regret about this recipe is that I halved it! This is sooooo good...light crispy texture with chewy oats and crunchy almonds (I added 30 g. finely chopped blanched almonds). I rolled the dough into 1-inch ball and flatten it with hand. With this you would get real thin lace cookies later (Surprisinly my cookies didnt spread much as some reviews.)Make sure you line the sheet with foil and let the cookies cool (they are very fragile coming out from the oven.) before lift them with spatula. They will be easily removed and you would get nice round cookies. I would definitely do it again tomorrow!

This is so fabulous! since I dont personally dont like raisin, so I used dried apricot instead and I also substituted walnut with Brazil Nut. To my personal taste, I love it to be more sweeter so I added extra 4 tbs of brown sugar. Nice crunchy texture and a goodie which is guilty-free to eat.

This is really one of great recipes. Before I tried this recipe, I have doubted of the recipe which calls for sweetened condensed milk in cream cheese filling. However, after seeking for many recipes to do on Valentine's Day, I decided to give this a try and this is a right decision! My friends gave lot lot of compliments. However, I, like the other reviewvers, had made some adjustment. I also thought that the amount of milk in the recipe would overpower the taste of cheese and so I had reduced it to 1/2 c and doubled amount of cream cheese. And just for my personal preference, I also had increased the amount of crust, which was made of 6 digestive biscuits and 2 tbs salted and 2 tb unsalter butter. Instead of using muffin tin, I put everything in 6 colorful remekins and after bedding cup with crust, i have layered it with spoonfuls of berry sauce (used frozen Waitrose raspberry) before pouring cream cheese mixture and decorated it with the rest berry sauce and fresh cherries. It was really nice Valentine's gift to my friend and to my special person. I would definitely make it again!!

I baked it for my co-workers a few days ago and the result was amazing! The whole cake vanished within half an hour! The texture was so heavenly creamy and really contains cheesy taste. I took advice from the other and reduced amount of sour cream to 1.5 cups, also increased amount of crumbs to 2.5 cups too. Baked it for only 45 minutes (cause I used convection oven) without water bath and no cracks at all! The cake was topped by cherry pie filling and the final presentation was fantastic.

This is one good recipe. Just baked it today for our company gathering. I agree with the first review that the amount of butter should be increased. In fact, I accidentally put more butter than the recipe called for and still the crumb on the top was a bit dry. However, it tasted good overall and most of my colleagues came back for more. Thanks for sharing!

this is really awesome! I had baked it last night as a gift for gradutaion ceremony of my colleague. At first I was pretty worried since the brownie layer seemed to be too thin (I used 10'springform and 10.25 oz brownie mix)and did not look like what the I see in photo. I followed the suggestions by baking it as box direction for 12 minutes, and after that I sprinkled the brownie with loads of macadamia nuts and then gooey caramel filled another layer (I took the advice to fill only until 1' apart from the side of pan to avoid sticking and making it burnt). After beating 3 cream cheeses with 3/4 c sugar and 3 eggs until glossy I baked the cake for 35 - 40 minutes without bathing and let it stand in the closed oven for hour. No crack and the top got beautifully browned! After taking it out I ran the knife around the edge and chilled for overnight. And just before serving I drizzled with chocolate topping. You have to see faces of my co-workers as they walked to the cake tray as soon as I put it down. Some of them have already asked me to bake this fabulous cake for her birthdays and some asked me why I dont quit the job and go for my own bakery shop!! Next time I may use large size of brownie mix, increased baking time for brownie crust (since this time it's still a bit undercooked) and reduce caramel a bit, but overall I have to say that I'm glad I chose this recipe!!

I just finished trying this recipe, in fact the crust only. Well, have to admit that it's quite disappointed to me. This is not the way I suppose the crust should be. It sticked to those mini tart pans I used and had puffed up during baking. The texture was a bit soft at the bottom. Here where I live we prefer thin and crispy tart shell. So I would say that it's more about different preference. Although those crusts tasted quite good, I have thrown all of them away. Next time I may try this recipe with another crust and will come back to write a review again.

Wonderful recipe. Cashew nuts were replaced for pecan. I made this for my friend on her birthday and she nearly had no chance to have it if I didnt specially keep a piece for her, cause the whole cake was gone in minutes. Also brought it to company and all raved for it. Thank you for a keeper, Eleanor.

Taste bland. It's like dried tasteless brownie. Sorry, but my family and I dont like this at all.

This is a keeper. Very easy and made beautiful cut. I drizzled them with semi-sweet chocolate and confectioner sugar's icing. Taste so good. Although my brother said that it's a bit floury, but I still love them.

I just baked this evening. Followed suggestions of others reviewers (increasing temperature and adding 2 tbs of cocoa). This is just ok for me. The surface cracked too much and it's a bit dry. Maybe it's a fault of my oven (i used convection) and not the recipe. May try it next time and decrease amount of flour and baking time.