This was a good cheesecake. BUT the top browned too much for my liking. I read reviews about it cracking, so I let the cheesecake cool in the oven. Literally, once it was done, we went to a Christmas celebration and I didn't take it out until we got home(2 hours later)- no cracks!! I also didn't over mix the filling. I used our mixer on the lowest setting the entire time. The crust is okay. I agree with another review that stated it's kinda a distraction from tasting the flavor of the cheesecake. Next time I'll use a basic graham cracker crust. I also looked into it browning on the top. I found an article about the baking temp. Apparently cheesecakes should be baked at 250-300 degrees. Next time I will bake it at 300 degrees for about 80-90 minutes.
Edit: I just made this for Christmas yesterday. I baked it at 300 degrees for about 80 minutes, and I had NO brown top!! I left if in the oven to cool for 30 minutes, then cracked the door and left it in for another 30 minutes. It was perfect. NO cracks, and I didn't go through the trouble of using a water bath.
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This was a good cheesecake. BUT the top browned too much for my liking. I read reviews about...