Perfect recipe for a party! I have NEVER made a cheesecake before and I was a little nervous about it, but this turned out so perfectly that I recommend it to everyone. I made changes per previous reviews, and I ended up using an 8inch pan. For the crust, I processed whole oreo cookies until medium-coarse granules, and added enough butter (about 2-3 tbsp) until it was moist enough to loosely stick. Did not add any sugar. Packed it along the bottom of the cheesecake tin (but you could also pack it up the sides, if you wanted).
Prepared the fiilling - I used less (I was using a smaller tin) - 2 8-oz packages of cream cheese, 1/3 cup sugar, 2 eggs, 1 tsp vanilla. Then I heated up the chocolate + half and half in a double boiler (almost looked like condensed milk) and added 2/3 of it to my batter. Poured the batter per the directions (and used store bought raspberry jam that I heated). For baking, I wrapped the bottom well in foil, placed it on a cookie sheet filled with water. I had to bake it for about 1 hr until an inch diameter in the center was left wobbly. (don't open the oven until at near the end of the baking time). Then, I shut off the oven, left the cheesecake sit for another hour. Then I plastic wrapped it, and cooled in the fridge. I removed it about 30 minutes before serving. I served mine with fresh raspberries as garnish. It was awesome! No cracks, rich and smooth consistency, people said it looked professional.
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Perfect recipe for a party! I have NEVER made a cheesecake before and I was a little nervous...