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PHILADELPHIA New York Cheesecake III

Reviewed: Nov. 13, 2011
I rate this as a 5-star recipe. The ease of creating this cheesecake and the rich, creamy, smoothness of it make it worth all the effort. If you bake it in the springform pan in an aluminum pan of two inches of water, your cheesecake will not crack. To me, the longer it sits in the refrigerator, the better it becomes.
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