I made this recipe exactly as written and it was delicious. It did not crack and I had many compliments! will make again for sure!

[5/13/12] Very good. Followed recipe as is. Used 1 bag of graham crackers (8 sheets), needed a little more butter. Added walnut pieces. Softer than usual NY cheesecake, but good flavor.

I just wanted to say Thank You for this recipe it is amazing. This was my first cheesecake it turned out delicious, and everyone loved it.

This was my first cheesecake, and it turned out perfect. Thank you

Absolutely perfect cheesecake! This is simple, elegant and delicious. I've never made an easier cheesecake. I followed the recipe exactly and I loved the thickness of the crust. Not to thick, not to thin, perfect :o) I didn't have any pecans, but since that was optional I wasn't worried about leaving them out. I forgot to put the cinnamon in the crust so I added it to the filling and everyone loved it! Most people coldn't quite figure out what it was that made the filling unique. I was a little nervous about the cooking method but excited to turn the oven on for only 30 minutes in the heat of summer for this recipe! After leaving it in the oven for six hours to cool down it was perfectly cooked without a single crack! I can't say enough about how much I like this recipe. In my opinion, it's so much tastier than the heavy, dense NY style cheesecake. It was a hit with the birthday girl too! :o)

I had a hard time deciding on a rating for this cheesecake ... I give 3 stars for "average" recipes that I might or might not try again. This cheesecake could be spectacular - for someone who likes very light, airy cheesecake. My husband and I prefer a denser, NY-type cake. I knew this wasn't going to be incredibly dense by the ratio of cream cheese and sour cream, but I guess I didn't expect it to be SO very light. It was very easy to throw together and neither of us is complaining about having to eat the rest of it, but I won't make it again. So 4 stars for what it is: a light, airy, fluffy, tangy *slightly* reminiscent of a pudding dessert, but 3 stars for what it was in comparison to what we consider a cheesecake.

I'm shocked. I actually made a cheesecake that did not crack or turn too brown, etc., etc. All I did was follow the directions and it is wonderful. No water bath or babying in any way. Thank you so much for this recipe.

Cheesecakemama had to help me with this recipe. Only when I started, I didn't read the final instructions about shutting off the oven and letting it cool off prior to refrigerating it and keeping in the frig for 8 hours because I was cooking dinner in the process......TY Cheesecakemama for your help. IT was FANTASTIC...mine was slightly soft and creamy...and soo over the top delish. Here's my adjustments. But really I stayed true to the recipe 100%, my springform pan was bigger then a 9 inch, It was a 12-in. I doubled ONLY the crust, added both optional ingredients...and the crust was soo good even with the pecans and cinnamon. And just by clear accident, not thinking as I reached for the Xylo Sweet(a natural Xylitol Sweetner) and not regular sugar, I used Xylo Sweet through out the whole thing...hmm YUM, I worked out beautifully. And I used fat-free cream cheese. And believe it or not, I didn't realize until I got to the sour cream, I didn't have any..that's not my norm. So I replaced it with plain Greek Yogurt. OMGosh!! My cheesecake was very sinfully---sin free. ;-) I also realized I over whipped my batter in the process and it cracked very little, like 2-3 inches across the top and didn't go down but 1/2 and inch. I covered it with a Greek Yogurt topping made with Ideal Brown Sugar Replacer and Ideal Confectioner's Sugar replacer...and it was to DIE FOR!! Thank you it was awesome!

Hi CCMama!! I am a little confused. I don't know if my cheesecake is done. It is slightly stiff but creamy and soft. Also it didn't really bake up at all. My crust although good it is wet. Does this mean it may not be done? I followed the instructions but it did sit out in room tempature right after the oven for about an hour then I put it back in the oven on like 200 for abt 20 mins because I didn't think it was done. Once at room temp again I put it in the fridge. I will try it again but can I just bake it for the hour then let it go to room temp and put it in the fridge? Btw it is very tasty I topped with whip cream and strawberries. Just don't want anyone to get sick...

This was simply the BEST and easiest cheesecake I have ever made!! I always make NY style, and thought that was the end all to be all UNTIL I was recommended this one!! To die for! Didn't change a thing, except that I baked it for 45 mins. and then shut the oven off and let it sit overnight! Made some strawberries and glaze to top it off with whipped cream, and VOILA!!! Perfection! Thanks Cheesecakemama! You truly live up to your name!