I want to start off by saying that when I made this recipe I was living in the United Kingdom so had to use Digestive biscuits instead of the crackers. I have now emigrated to California and will definately be making this again - hopefully this weekend. Anyhow - The first time I made it I decided to substitute half of the cheese for a low fat option and followed the directly to the t but I just don't know what went wrong, maybe combination of the cheese and overbeating..? But it just didn't seem to be cooking for some time and once it was done it tasted a bit like feet, had a hint of cheesecake flavour but it just was not good. But it didn't put me off and I attempted a second one - only I used all full fat Philadelphia. That one came out perfect! No cracking and really did taste amazing. I put half of it in an air tight container and froze it (it keeps very well) and kept the other half in the fridge and it seemed to taste even better the following day! I put it down to the flavours coming through. This really is a great recipe and one I will use again and again.
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I want to start off by saying that when I made this recipe I was living in the United Kingdom...