"I listened to the other reviewers and baked it in a 9" pan for 55 min. Then left in the oven (with it turned off and door cracked) for 30 min. The cheesecake was perfect. The only complaint I have is the crust got soggy even though I wrapped it in tinfoil. "

"This turned out awful. It curdled and I had to throw it out. I went back to the way my mom taught me to make caramel sauce. You have to melt the butter add the brown sugar and keep stirring it until completely dissolved. Then right at the end add the milk/cream. "