This is absolutely the best cheesecake ever! My husband practically OD's on it. I want to try some of the variations but he won't let me, he thinks the cheesecake is best in its pure form. It does come out better with Philadelphia Cream Cheese but when I'm short on cash I use 2 generic and one brand name. I use a regular graham cracker crust, if you use that you don't need the spring form pan. Any way you fix it the filling is wonderful. Baking it in the water bath is very important to get the cheesecake baked evenly.

My grandmother made these every Sunday but baked them for about 40 minutes and served over toast (we call them "baked eggs"). Sprinkle with paprika for a little color.

I thought this was the best new recipe I've tried in years!

It seems like a strange combination but it went over big with the family and me

this was rich but a real winner

my family loved this and insisted I make it again next week