Not as complicated as some I've made. I don't know what chocolate wafers the author uses so I followed some other reviewers advice and used 2 cups of Oreo crumbs, no middle filling, 1/4c butter and 1/4c sugar and baked at 325 for 10 minutes. Used parchment on bottom and sides of a 9" spring form pan. I used the whole bag of Nestle' white chocolate chips, I guess it was close to 3 cups. I used raspberry jam diluted with cranberry juice cocktail so I could remove the seeds more easily and then cooked it down a little and it worked pretty well. Placed the cheesecake in a large roasting pan and added about 1 1/2 inches of boiling water, I always wrap my spring form pan with heavy aluminum foil, baked at 325 for 1 hour, turned the oven off, cracked open the door and left the cheesecake in for 1 1/2 hours. I then removed it from the oven and bath and placed on a cooling rack for a couple of hours and then put it in the fridge. It's 2:00 AM and it has been in the fridge for about 5 hours and it taste great. I was concerned about the texture because I have never added chocolate to a cheesecake before but the texture is comparable to other recipe's I've used in the past. No cracks, not one. If my cake cracked I would change something or use a different recipe.
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Not as complicated as some I've made. I don't know what chocolate wafers the author uses so I...