Yum! This recipe is wonderful. It is by far the best that I've ever made, with a velvet texture and store bought looking topping. No cracks at all and only slightly more coloured on top, that looks like a light glazing - perfect. (no bain-marie required or pan of water below) As we don't have Graham Crackers in NZ - I used roundwine biscuits which are sweet - and didn't add the sugar to the base. I also added cinnamon to the base, which made it more interesting and tasted great. To lower the calories, I used low fat Philadelphia cream cheese, lite sour cream and Splenda (a sugar substitute) instead of sugar. As my partner is a big fam of lime cheesecakes - instead of vanilla, I substituted the zest and juice of 4 small limes and added a bit of extra Splenda to make the sweet/sour combination perfect. I also followed another members suggestion of baking it at 400 for 10min then 200 for 45min followed by leaving it in the oven for 3.5 hours then chilling it. We couldn't resist having a taste while it was still warm - it looked and tasted out of this world and was even better the next morning. Thank you for a recipe that will be a definate favourite from now on.

I've used this recipe so many times. It's a winner with everyone who's tried it, and I use it as a base to experiment with. I've made Baileys cheesecake, chocolate cheesecake, peanut butter cup cheesecake... all turned out tasty! My suggestion if it cracks... smother it in whipped cream!

I've been looking for a new NY cheesecake recipe and this is it! It was so creamy and yummy and done. The only changes to make are (as with other reviews): 400 degrees for 10 minutes then change to 200 degrees without opening oven and bake for 45-55 more minutes. It's not quite flavorful enough to stand on it's own. Using vanilla bean or some lemon zest would probably take it to the right level, but if you're planning on a topping then it's just right.

I have made this several times and everyone can't get enoguh of it!!!!

I was disappointed that this didn't provide enough filling for a 10 inch springform pan, resulting in a thin "whimpy" cheesecake instead of a thick and robust one. That being said - the flavor was tremendous! Next time I'll make a bit more filling than the recipe called for,

I make this all the time. Friends and family love it!!!

Excellent Cheesecake! We did make a few changes....We could not find our springform pan so we doubled the batch and made it in a 9 x 13 glass pan. We baked it at 400 for 10 minutes then turned down the temp to 200 at baked an additional 60 minutes. We then left it in the oven without opening the door for an extra 4 hours (until the oven was cool). We refrigerated it overnight then served it the next day. Absolutley delicious!!!

Nice, easy cheesecake. The sour cream adds a pleasant tangy taste.

This cheesecake was easy to make and wonderful to eat!!

Not a bad cheesecake, pretty close to the same recipe we use were I work. I used a vanilla bean in my mix because the flavour is more intense and I find the vanilla bean seeds add to the attactivness of the dessert. I also crushed up some shortbread in a food processor and used it as my base. Served with fresh sliced peaches.

I also followed the directions given by cdpepper and this recipe is AWESOME! Everyone loves it. it is sooo smooth and creamy. This is a new favorite at our home and everyone at church begs me to make it. Thank you!

I made this because it had the least amoung of eggs and was the 'healthiest' one I found on this site. I also used the 1/3 lite cream cheese. YUM!!!!! We baked it for 10 mins on 400 and then 45 mins at 250 and left it in the oven for about 2 hours. YUM!!!!! We decorated the top with sliced strawberries and blueberries with a little bit of splenda and it was a HIT at the party! Thanks for making cheesecake an easy and successful experience!!!!!!!! YUM!!!!!!!

My future daughter-in-law wanted me to make cheesecake for her wedding cake. After trying several recipes - this one was the unanimous winner. I ended up making 7 total for the reception. Two months later I'm still receiving compliments about how it was the best they've ever had and how creamy it was. The only thing I did different was to adjust the baking time and temperature as was suggested by others. Actually - I ended up doubling the recipe to have a taller cheesecake. **Once you put the cheesecake in the oven - DO NOT OPEN OVEN DOOR UNTIL COMPLETELY COOLED** I baked them at 400 degrees for 15 minutes, then dropped the temperature to 200 degrees for 45 minutes, then turned off the oven let it set for approximately 5 hours. You must also let it refrigerate overnight to set. Every single cheesecake came out perfect. I tied sheer ribbon around the cheesecakes for the presentation and sprinkled rose petals on top. Thanks Mary for posting this recipe!

I was a little unsure about this recipe- leaving it in the ajar oven- but it has turned out to be a favorite with everyone I serve it to- I have at times used lite cream cheese and sour cream and splenda and it turned out just as well.

Worked great! I never made a decent cheesecake before I tried this recipe - I also used a waterbath as well - came out perfect!

I made this a couple of weeks ago with some of the changes suggested, and made an additional change as well. I made it in a 13x9 pan, added about 1/2 tsp cinnamon to the graham cracker crumbs for the crust (I always do, makes the crust a bit more interesting). I also used 1 cup sugar (generous cup), 3 large eggs and five 8-oz packs of cream cheese. I baked it as the others stated, 10 minutes at 400, turning the temp down to 200 for 45 minutes, turning off the oven and letting the cake cool. I liked making it in the 13x9 pan, makes cutting it and serving it much easier. This recipe freezes well too, by the way. I also added some fresh lemon juice to the batter, which enhanced the flavor, in my opinion. A keeper recipe..thanks a bunch.

Wow did I impress a lot of people with this recipe. A mighty big thank you to CDPEFFER as well for the excellent instructions. Only change is I added 1cup of sugar instead of 3/4cup. I will definitely make this again!