I just made this last night and the chessecake was good, but for some reason my crust was hard??? not sure where i went wrong next time i will use gramham cracker crust i did add couple more ingredents:
Add 2 TBS flour, and 1/4 tsp salt to the cheesecake filling, and 1 1/2 cup sugar.
This is the most important step when making any cheesecake. This is the water bath technique, helps with even cooking, resulting in a smooth cheesecake surface. In the lower rack place a roasting pan half full with warm water. On the top rack place the spring form pan on a cookie sheet for baking.
<<< Response from Kraft Kitchens Expert, Wendy ~ If the crust is hard and difficult to cut, allow cheesecake to stand at room temperature 30 minutes prior to cutting to soften the caramel layer. >>>