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Dec 31, 2012 on FoodNetwork.com
“Absolutely wonderful. Modification: As an avid baker, I know that the best way to keep a cheesecake from cracking is to let it cool in the oven overnight. Baked this last night and let it cool in the oven and then chilled it today. De-lish! It was like heaven touching my palette.
The times and temperatures are actually spot...”