I followed this recipe exactly as stated, except for baking it an additional 10 minutes because I knew it was not done. It looked okay right before I turned the over off, but when I came back and looked at it, the whole inside had fallen in. Ok, not terrible that it fell, it made for a good spot to load strawberries in the middle, but still it was a very ugly cheesecake. On top of that, when we tasted it, it tasted just like sweetened ricotta cheese, texture and all. I left in in the fridge over night and served it for Thanksgiving, but it was still not up to par. It still had a ricotta texture. I have no idea how first timers who have made this have had it come out perfectly. I don't see anything I did wrong, so I will just say I did not like this cheesecake and will not make it again. It is by far, not your best cheesecake.