I make cheesecakes - a lot. I enjoy the delight from others when they eat my cheesecake creations.
I saw this recipe in your magazine and, being a cheesecake recipe, it intrigued me, so I made it. I generally use my co-workers as "guinea pigs" for new recipies BEFORE taking them to any other function. My co-workers LOVED this recipe!
I, too, thought it was good. However, the bars were extremely difficult to cut after refrigeration, as the caramel got hard and gummy. They didn't cut "cleanly" (as the ones in your photo show)...Even when I used a very sharp "hot" chef's knife to cut them.
I will definitely make these again, however, I will combine the caramels with evaporated milk instead of water, which will make the sauce creamier and much easier to cut after refrigeration.