I've made this recipe numerous times in the last year, and it's always been a big hit. I add two tablespoons of good rum instead of the vanilla as a nice variation. To make it quickly, bake it up in foil muffin cups with a Nilla wafer on the bottom as a crust. They only take about 20 minutes to bake that way. When I cook a whole cheesecake, I make a graham cracker crust and put some jam on top while it's still hot to make a glaze. In either form, it gets rave reviews! I've never used a water bath, though I do bring the ingredients up to room temp. It sometimes cracks, but I couldn't care less. It tastes the same either way!
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I've made this recipe numerous times in the last year, and it's always been a big hit. I add...