Note - once it chilled the cheesecake was perfect, only when I cut it warm (bout an hour or two after baking) was it 'gooshy'.

Going to make it again tonight I think, and will not beat it so long (was used to another recipe where light and almost frothy was good...but it used a lot less cream cheese).

So, smooth is just not chunky, not necessarily creamy - i notice once you add the eggs the creaminess really is easier to see, so will not wait so long for the first couple of eggs and I think that will keep me from over doing it.

Unable to find brazil nuts un mixed where we shop, so going to try a macadamia nut almond combination this time ( I loved the macadamia but experimentation is the norm round here).