I made this cheesecake once following the recipe, and second time changing the bottom recipe. I had some chocolate cake leftover and ran that in a food processor until crumbly. I pressed these crumbs in the bottom of the springform, and followed the recipe with the rest. Both times very good. I whipped it too much the first time, so it looked more like a souffle, but when it sank evenly, I was very impressed. I ate all the wrinkled skin on top right there, before I even opened the form. It was so yummy, topped with homemade sour cherry topping. The second time was better, I simply mixed the cream cheese and eggs on slow, so there was no whipping. It did not rise as high and fall as low as the first one, and it's delicious.