Excellent, Millie Ellis - Thanks for posting it! I read every review (gak!) before deciding to do it just as written, then adjusting it later if needed. Guess what. It isn't needed! The crust needed 20 Oreo cookies (NOT "Double-Stuff"!) and the 2 Tbsp of butter, while seeming a little shy, ended up just right. I used the full tsp of cinnamon was barely noticeable and went well with the rest of the cheesecake. I used a 9" spring-form, but only poured about 3/4 of the filling batter into it, leaving about an inch of space at the top. Even that was a tad too much, as it rose substantially during cooking. There was room for only about 1/3 of the sour cream layer, which is okay by me, because I'm not really fond of it. After the final baking, the whole cake sunk a little (as evidenced by the picture). I did take the ring off before adding the gnocchi, and, since it sunk a little, I did have room for all of it. Had it not sunk a little, the gnocchi would have dribbled down the side, and that would have been fine, too. A hint when making the gnocchi to keep it from getting too hard: Heat the cream until just steaming, remove it from the heat, then whisk in the chocolate chips and vanilla. I had hoped that the cookie chunks layer would have a little crunch left, but it didn't. With the lovely, crunchy crust, I think that I will leave the cookie chunks out next time. The filling's texture was just right and the flavor was wonderful. All in all, a great cheesecake!
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Excellent, Millie Ellis - Thanks for posting it! I read every review (gak!) before deciding to...