I made this a couple of weeks ago with some of the changes suggested, and made an additional change as well. I made it in a 13x9 pan, added about 1/2 tsp cinnamon to the graham cracker crumbs for the crust (I always do, makes the crust a bit more interesting). I also used 1 cup sugar (generous cup), 3 large eggs and five 8-oz packs of cream cheese. I baked it as the others stated, 10 minutes at 400, turning the temp down to 200 for 45 minutes, turning off the oven and letting the cake cool. I liked making it in the 13x9 pan, makes cutting it and serving it much easier. This recipe freezes well too, by the way. I also added some fresh lemon juice to the batter, which enhanced the flavor, in my opinion. A keeper recipe..thanks a bunch.
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I made this a couple of weeks ago with some of the changes suggested, and made an additional...