I have made this cheesecake several times and everyone says it is the best they have ever had. I am NOT a good baker but this is an easy recipe. (The KEY is to make sure your cream cheese is room temperature before beginning or you will get lumps. Instead of an electric mixer I use a wooden spoon. DON'T open the oven while the cheesecake is baking.) I served a chocolate version today at an ornament exchange and everyone raved about it. After the original recipe was mixed I added 8 squares of melted semi-sweet chocolate making sure to stir only until the chocolate was incorporated. Instead of the shortbread crust I used 16 coarsely crushed oreos mixed with 2 tbs of butter pressed into the springform pan and did not prebake. I poured the chocolate version on top and followed the original baking instructions. PERFECT and NO CRACKS!!!!
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I have made this cheesecake several times and everyone says it is the best they have ever had....