This was great!!!

I made this cheesecake for my Church's preschool fundraiser. It was a hit! I used canned blueberry pie filling as a topping. Rich and creamy.

Excellent. Made one big cheesecake, and had to bake much longer than shown. I poked it periodically with a dinner knife, kept it in the oven until the knife came out dry. It rose about a full inch above the top of the pan, but never showed signs of running out. Next time I'll do two small ones.

Easy to make. Preparation is key ensuring you leave cream cheese out for a good while before making. I add English digestive cookies (available at Walmart and other grocery retailers) to my crust. I too have found that baking does take a little longer. I feel I may sometimes over cook the cheese cake. Many cooks will tell you allow for the middle to be a little wet as it will continue to set in the fridge. Overall this is a great cheese cake. We decorate it with summer berries then we drizzle dark chocolate over the top and finish with a little powdered sugar. Other points to remember. Do not panic if it leaks a little water dripping as it cooks this is fine. If it browns slightly that is great too! I have made this recipe about 4 times now. I have tried a couple of others however this one is very, very good!