I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, not as it cools in the oven to room temperature. I think the first reviewer did NOT follow the instructions on cooling properly. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly. It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.

I made this cheesecake for our church's 4th of July baking contest and won a blue ribbon! It turned out perfectly with the additional 20 minutes in the oven. Very yummy!

Amazing! This was just fantastic!

This cheesecake was really good. Really rich, but a bit too sweet for my taste. Will definitely make again with less sugar.

This is a fantastic cheesecake recipe. I, too, had to add ten minutes to the cooking time but it was worth the wait. I didn't make the blueberry topping; instead I made a white chocolate ganache. The only other thing I would change would be the crust. I doubled the amount of butter and it still crumbled and wouldn't hold together. Overall, great recipe...definitely a keeper.

Wonderful, I made mini cheesecakes instead of a big one, which worked well. I did find the cheesecake mix to be a little bit to sweet but my husband and I did enjoy them.

This was excellent. I also increased the oven temperature to 300 degrees and kept it in about 10 minutes longer. I found that I had to double the clarified butter to get the crust to a consistency that I could press it into the pan - but it was great. I think I will double the sauce next time - I ran out and had to use pie filling - the sauce is truly worth it. It was quite big so I cut it into slices and froze it - it thawed beautifully. My husband raved about it!

This cheesecake has a great flavor, the white chocolate does not overpower the cheese flavor, but I found the texture to be too dense. Overall my family enjoyed it.

I made this last night and couldn't wait to cut into it this morning.. It is delicious and my family loves it! I baked it for an hour at 275 degrees and it was very loose in the middle. So I turned the temp up to 300 and left it in there for another 20-25 minutes and checked it constantly.. The cheesecake and blueberry sauce is awesome, but my crust came out VERY chewy and even a bit hard in some places.. I'm sure it was something I did to it! Hopefully the crust will be better next time.. Will make this again and again!!

Fantastic. This is my first time baking a whole cheesecake and i couldn't be more pleased. i baked it for my sister's birthday celebration and all her friends loved it and complimented me profusely...(one even cliamed he was going to have a food orgasm haha)I followed the recipe exactly (except I did not have a food processor so I used my blender for the crust) but found that I had to bake it for an extra 20 minutes or so at 300 degrees, then turned off oven and left cake inside to let it cool for about half an hour before opening the door a crack. I let it sit like that for approximately another hour, then took it out and let it sit on the counter for a bit to finish cooling. I did not have time to refrigerate it overnight, but the few hours it had in the fridge was enough. I could not believe it: no cracks (even though I was lazy and did not use a water bath) and no sinking! I smothered some blueberry topping around the border, drizzled on melted white chocolate chips, wrote on it with icing and garnished it with 16 blueberries that I saved, it looked really nice and tasted even better. Oh yeah and I used chocolate graham crackers for the crust, yum! My friends and I are both raving over this cheesecake, look how long this comment is! Excellent recipe, I only wish I could give more than 5 stars! I will definitely be using this recipe again and again! THanks Scott for a great recipe!

There's only one word for this dessert: WOW!!! The only change I make is I use pie filling for the top. I didn't like how the topping turned out the first time I made it, so I changed it and it's still as good as ever! Next time I'm going to change the flavor of the topping for variety. Thanks for this one!!!

Every person at my dinner party (8) raved! Several couldn't believe it was homemade, they were sure it was purchased. (its alot of work, but worth it) The only thing I would add, is the blueberry sauce is so delicious, we ran out before the cake was finished. I would increase the sauce by 50% next time I make it.

This is a wonderful recipe I will add this recipe to my cookbook. The alomonds add a great taste to the crust. This is the ulimate cheesecake to die for!!

I am a nurse. I baked this cheesecake for work. The doctors and staff loved it. It is one of the best dessert recipies I hae ever seen.

Such a good cheesecake! I followed the cooking directions and there was a small issue with being undercooked, but overall it was a tasty treat! Thanks!

I took the advice of only using 3 eggs and the two yolks. I also baked at 300 for an hour and a half. After one hour and 15 minutes (as it began to get golden), I began checking the center every few minutes with a toothpick to check the consistency, it took the extra 15 minutes or so to firm up a bit. All ovens cook differently and you should ALWAYS check the consistency of your cakes before removing them from the oven (that's just for those that complained about the center being too loose). The blueberry sauce was perfect and I mixed some whole blueberries up in it for the perfect topping. The cake was gone in a matter of 20 minutes at a party that I brought it to and other people are now placing orders. Excellent flavor combination!

the cake is wicked tasty, but the directions need some tweaks: prep time is way over 20 minutes! it takes nearly that long to melt the chocolate which doesn't even start until after you've melted/clarified the butter and made the crust and then there's all the unwrapping cream cheese and separating eggs still to come. there's absolutely no need to preheat a 275 degree oven until after the filling is made - why have it sit there heating away? finally, the cake goes too soft too quickly, so eat it up!

I followed the directions on the crust, and the cooking time and I even took an extra step and whipped creme for an additional topping. When this cheesecake cooled, it was runny and undone. (in fact, I had left it in the oven for an additional 5 min. cooking time before I turned off the oven and let it cool in there) I felt like it was a waste of ingredients and it was a dessert for company so it was disappointing to cut into it and have the consistancy of pudding. Due to all the egg yolk and eggs in it, I scraped off the whip creme and returned it to the oven and sent company home without dessert. For cheesecake it had the appearance of being done-but was runny on the inside and the crumbs didn't hold together like a cheesecake crust should-it was like sand. Too much work-too expensive-too bad! I cannot think of anything I did wrong on this recipe.