As many modifications as I made, I probably shouldn't even review this recipe! I used vanilla yogurt instead of cottage cheese (I was really afraid of it being chunky--yuck); I used a splash of almond liquour and the rest sour cherry concentrate in place of the cherry brandy (didn't have any)---so my cheesecake was a pretty pink! I didn't have vanilla wafers, so I crushed up some animal crackers and added the butter with a little sugar. I used wild black raspberries--yummy, but seedy. I like this recipe because I only have an 8" springform pan, and this is a recipe that will work! I think I cooked it too high for too short of a time, because the edges browned while the middle was still a little goopy, but the flavor was great and the texture ( of what cooked) was smooth and creamy, and light but not too fluffy. I think this could be a great cheesecake, if I made it the right way! As it was, I was happy with the results, and I am encouraged to keep trying with my cheesecake making skills.
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As many modifications as I made, I probably shouldn't even review this recipe! I used vanilla...