Perfect as is, but I made some changes to make it more buffet/pot luck friendly. I used a glass 9x13 pan, sprayed with baking spray. The big advantage here is that you can cut into easy-to-serve squares for people to serve themselves, a little easier than delicate slices. Press a cookie crust into the bottom (chocolate wafer crumbs, almond shortbread, anything you like. I save leftovers in the freezer). I like to add about 1/2 tsp each of orange and almond extract and mini chocolate chips...not necessary, but very good. Some people like to add orange and/or lemon zest instead of extract, depends what you have and what you like. I bake this the same time and temp. as written, but it fits inside a lasagna-type pan 1/2 full of hot water (cold water adds to the baking time). Unlike a springform pan, you don't have to wrap this pan in foil to prevent leaks. Avoid cheesecake cracks in general by not overbeating ingredients, especially with the eggs; too much air has to escape. the water bath helps too. I love this recipe because you can mix it all by hand. After the second hour cooling, you can open the oven door and let it cool slowly inside. I sometimes sift cocoa over, like a tiramisu. Can also decorate with strawberry slices or raspberries.
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Perfect as is, but I made some changes to make it more buffet/pot luck friendly. I used a...