Excellent! I made these for my family and friends for Easter and they said this was possibly better than a restaurant's cheesecake! I reduced the sugar to 1/2 cup. And Instead of Apricot topping I topped with a berry preserve and fresh rasberries and drizzled with white chocolate. For another batch I topped with heavy cream, and drizzled with dark chocolate and carmel. Then I topped THAT with slivered almonds lightly toasted in butter and then shaved some extra dark chocolate at the end before serving. For the crust, I mixed melted butter, graham cracker crust and a little brown sugar. Obviously these changes extends the cook/prep time, but the results are FABULOUS! I've been commishioned to make 50 for a grand opening for a friend!
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