Folks raved over this cheesecake. I personally thought it could use a little something more, so I may try doubling the white chocolate. I had no trouble with the amount of crust; no need to double. I didn't use Oreo's, I used the chocolate wafers - it needed about half a package. Since I had to grind them in the food processor, I just mixed all the crust ingredients in there and saved myself a bowl. I know some folks suggested using raspberry jam - I'm sure you could, but then you wouldn't have any sauce to spoon over. I could only find a 12 oz package of frozen strawberries, so I just heaped the other ingredients and it turned out fine. I used a food mill to get the seeds out; much easier than a mesh strainer if you happen to have one. The sauce is not sweet (there's enough sugar in the cake), which allows the raspberry flavor to really shine through. I baked for 1 hour and 15 minutes, which is more in line with most cheesecake recipes - it was definitely not ready after one hour. I generally don't care about the cracks on a cheesecake and never bother with all the advice out there. But in this one instance, the swirls on the cake might have looked better without the cracks!
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Folks raved over this cheesecake. I personally thought it could use a little something more,...