Ok... I think I figured it out and it goes to the same comment made by a previous reviewer who had to work on getting it moist. I couldnt salvage the first attempt at all, so I made a second cheesecake for my Christmas dinner. On this one, I reduced the cooking time to 50 minutes and it turned out perfect. it was just beginning to puff up around the edges and still moist in the middle just as a cheesecake should be. I keep a thermometer in my oven to be sure of proper temps, and it was right at 275 as the recipe called for. I would like to challenge the Kraft kitchens to re-examine this recipe as the cooking time seems to be off. In the end, it tastes wonderful and the texture is very creamy, but I sure didnt need the extra stress of having to make another desert on Christmas Eve!