my first time making it, and it was a hit!!!! The only things I changed were the crust and raspberry "sauce". Raspberry sauce ( 6 tablespoons of raspberry perserves/jam microwaved for 3 15 sec. intervals stirring in between). The crust (I made with 25 oreo sandwiches 1 tablespoon of sugar and 1/4 cup of butter, food processed)however did not hold together when sliced, if any of you have tips plese let me know! Otherwise I will definately make again.

Very tasty, im not sure if it was my cooking or the recipe but the biscuit base was too soft.

Cheesecake is my Mom's favorite, so for her 76th b-day party I made this and wow did I get my whole family's compliments! One of my b-i-l's said I should open a bakery! High praise will come to you if you make this cheesecake!!!

I was SO excited to try this cheesecake recipe. I love the Olive Garden's version (and order it every time I dine there - if I can make room for it after dinner!). My review is a long time coming b/c I am SOOOO disappointed with the outcome. I am not a baker at heart (although I cook well...), and, as such, was worried that I'd ruin this... and I did : ( Good thing I made this the evening before my women's group Christmas holiday dinner! Had to make another dessert (i.e. disaster recovery mode) and hated that I had to do so (I was REALLY craving this!). I followed Cindy's directions almost to a T. My only change was substituting raspberry preserves (skipping the straining step) for the frozen vareity. My cheesecake was very brown and unappealing to look at (definitely not something that I'd want to serve to impress others). Per another reviewer's suggestion, I left my cheesecake in the oven for about an hour after baking (and I think that's what caused it to brown). I decided to not try the water bath method, but next time I will. I want to make this again (I REALLY do!), but I hope for better results when I do. This would be so impressive : ) I can taste it right now.... Giving this 4 stars (b/c I know the results had to do with the baker...). Thanks for sharing!

Oh my was this good!!! Made only one change to the recipe: used 2 cups of Oreo crumbs (kept the butter at 1/4 c.) & used 1 T. sugar. Baked for 1 hour (in a water bath)...be sure to wrap the bottom of your springform pan with foil if you want to use a water bath, so the water won't leech into the cheesecake. After it was done baking, I turned off the oven, and cracked the oven door. I let the cheesecake set in the oven for 1 hour more, than removed & let cool. Absolutely perfect - no cracks. The cheesecake has a subtle, yet flavorful white chocolate flavor (not overpowering) and the amount of raspberry sauce in the cake was perfect...the extra was great w/ the cheesecake & will also be great with waffles tomorrow morning.

I was pretty excited to make this after having read a lot of the reviews, but I was extremely disappointed. I have made dozens of cheesecakes and have really perfected my method. This cheesecake wasn't good. The taste wasn't bad but the texture was awful. It was mushy and never set up even after sitting overnight. I have hardly ever been disappointed in a cheesecake but this one was awful. No, I am not a newbie that doesn't know how to make cheesecake. I KNOW what I am doing, and this cheesecake was not good. I will never make this again.

This is simply the best cheesecake I've ever tasted. I used raspberry preserves and used a water bath. It turned out perfect. My first attempt at cheesecake and my family couldn't stop raving about it. Some say it's a tad too sweet but I love it just the way it is.

This was so good. I pureed the raspberries and water in the blender and strained before cooking. I did have to add more water than the recipe stated. I also used almost double oreos, but kept other crust ingredients the same. Cooked using the water bath method, but some water leaked into the pan even though I thought I wrapped it good enough.

Succulent, not too light and not too heavy - just perfect really! The chocolate adds a subtle and complex taste that is wonderfully married with the raspberry.

Absolutely fabulous. Wouldn't change a thing. My husband said that it was best thing he had tasted in quite a while. That is saying a lot as he is always complimenting my cooking.

Words cannot express how great this recipe is...my friends are so impressed when I make this.

Thi stuff is soooo good mmmm,deliciously good.My daugther, her name is Kristal love white chocolate.

This cheesecake is great! This was my first time making cheesecake so I was scared to do it but there are some very helpful hints here on AR. Just type in cheesecake up in the article search. I used a water bath. I left the cheesecake in the oven for an hour after it was done baking. I cracked the oven door once and then shut it back. I didn't have one crack in the cake. I also used a blender to mix the cream cheese and eggs. I hand mixed the sugar and cream cheese and then put that mixture in the blender with eggs. I blended it as little as possible and this turned out great. Thanks for sharing :-)

I will have to make again...it did not turn out the way I expected b/c I tried the water bath method for the first time and even though I used foil wrapped around the bottom and sides of my pan, some still leaked through and into my cheesecake. The top was beautiful though. So I need help trouble shooting and will try again.

I think this needs to be a bit thicker. May use 4 things of cream cheese next time. But tasted great.

This was a great recipe, everyone in the house loved it... they even called it very sinful. I had left over filling so I made mini cheesecakes later. It's a great tasting cheese cake and looks beautiful too.

This was, hands down, the best cheesecake I've ever made. Definitely used the "water bath" method. Not crack in site. Soooo fabulous! (I did purchase and warm up seedless raspberry jam rather than making. It was wonderful)