This recipe has been a hit every time I make it. Everyone loves it.

Incredible. I followed all the suggestions given by HEISLORD5, plus I added 2 tsp. vanilla per The Cake Maker. It was soooo good and did not crack. The texture was wonderful. I was told that it was my best cheesecake yet by several people. Thanks for the recipe and the extra hints from others!

Perfect! No cracks! Amazing!

Came out perfect. Made for Easter. Followed other reviewers suggestion. Put it in cold oven, set oven to 200 degrees for 3 hours and 10 minutes. Turned oven off and left in oven with door open for an additional hour. No crack. Everyone loved it!!

I am so happy! I finally made the perfect cheesecake. Thanks to other suggestions, I baked for 3 hr 10 minutes at 200 degrees, didn't need a water bath, and it was perfect. Thanks!

Creamiest cheescake I have ever made. I did not add any sugar to the crust. Crumbs are sweet enough. And I used 1/2 cup butter. To the cheesecake batter I added 2 tsp. vanilla and used 1 1/4 c. maple syrup instead of whte sugar. (you could add a little more if you like it sweeter. We don't like it real sweet.) I used a 10" springform pan and baked it at 400 degrees for 10 min. then turned the oven down to 200 degrees and baked for 3 hours. Then I opened the oven door and left it in there until it cooled before I put it in the fridge. Wow! Was it creamy! We all loved it. Thanks for the recipe.

This is an excellent, creamy cheesecake! My sons have always refused to eat cheesecake and they loved this one! The only things I did different were to add 2 tsp. of vanilla and I made my crust from an old recipe - 1 stick butter, 2 c. graham cracker crumbs and a couple spoons of sugar. I baked in a water bath at 200º for 2 hrs. 5 min. and let cool with the oven door open just a bit. It turned out perfect with absolutely no cracks. Very rich and creamy. I have used all kinds of toppings from cherry to blueberry but it is just as good plain. A real winning recipe! Thank you.

I've only made this once and already its a family favorite. My brother & sister-in-law ate it for breakfast, lunch and dinner until it was gone. Perfect balance of creamy & texture. I did use some of the suggestions like a little less sugar and putting a pan of water in the oven. It did not crack but I would have loved it even if it had.

I followed the recipe, but followed other reviewers' advice on baking time. I baked for 10 minutes on 400 and 3 hours on 200. I didn't have time to allow the cake to cool completely in a turned-off oven with the door cracked because I needed to bake something else so I was afraid the cake would crack. It didn't. It turned out perfect and once it was thoroughly chilled it was the best homemade cheesecake I've ever eaten.

I used this recipe as a base so I made several changes. It came out very nice. No cracks but mine came out a little flat and slightly brown. I only added 1/4 cup of sugar to the crumb mixture, next time I will leave the sugar out altogether as the base is sweet enough without it. I left out the 2 egg yolks because I didn't want it "eggy" (next time I will put them in). I put 1 1/2 cups of sugar instead of 1 3/4 and added 2 tsp. of vanilla. I used sour cream instead of whipping cream because I like the flavor of it in cheesecake. I think mine came out a little to brown because I baked it on 400 first and then turned down to 200 for 2 1/2 hours. Next time I will just back it on 200 for 3 hours and not preheat the oven.

Great flavor but beware of the cooking time. Prep time of 30 minutes was accurate however it had to bake at 250 for 3 hours. I then let it sit in the oven overnight, cooled in fridge after that then had it at dinner. It was yummy.

I have made this cheesecake more than 20 times and it is my favorite cheesecake recipe BY FAR!!!! They key is that instead of using graham cracker, I mash up oreo cookies (taking out the inside cream) and the crust after its baked has a googy fudge like texture that is to die for! Also this recipe makes about 2 9inch cakes so beware and also needs a lot more time to bake in my oven.

This cheesecake is MAGNIFICENT. It was sooooo good. I have been asked many times since to make another and another. I baked it for 10 minutes on 400 then baked it the whole time on 200 for 3 hrs and 10 minutes with a water bath. I let it cool with the oven door cracked for about an hour and then let it chill in the frig over night in a 10-inch springform pan. Follow these directions precisely and you will not be disappointed. Your cheesecake will be the talk of the party. Good luck!

Very good... baked it at 200 for 3 hours. It was a little drier than I liked next time I will ajust the recipe.

The best cheesecake ever. 1st try, didn't work but after that, I mastered it.

This is the best cheesecake recipe I have found. I think I need to cook it a bit longer next time, it was good, but the middle needs to cook a bit longer. Use this recipe over the other cheesecakes.

This Recipe was incredible, very impressed for my first time making cheesecake. I used the modifications according to "The Cake Maker" for Christmas and it came out Fantastic. It was so good people are now placing orders for me to make cheesecake for them! I will definitely use this recipe again!

Excellent recipe! The only thing is, my cheesecake took MUCH longer to bake - approx 2 hours on 200deg. I did not keep opening the door, I used the oven light, so I'm not real sure why - but it turned out great. Thanks for the awesome recipe - easy too!

Pretty darn tasty! I added vanilla and almond extract to the filling. I also added chopped almonds to the crust. I made sure to use a hot water bath, and no cracks! Very creamy, but still lacking something. I will need to tweak it a little, but will definately try it again.

My granddaughter loves cheesecake so I tried this recipe for her. No cracks on the top as I used the water bath in the oven, and the taste wasn't bad. I'm just not a cheesecake person. So I'm probably not the best person to give advice on this recipe. I didn't bake the crust prior to the filling as the recipe didn't say to do so. I should of taken one of the viewers advice and cooked it b/c the crust was real soggy on the botton the next day when it was cut and maybe that would of made the difference. I made all the adjustment in baking as was suggested and the outcome was not worth all the effort to me. I ended up throwing it out because it was hardly touched. I was really upset that it didn't turn out for my granddaughter and all the time and money went down the drain(or trash)I probably want be making this one again.