I made the NY baked cheesecake, exactly as written for the filling, but used toasted pecans for the crust. I added homemade chocolate "flecks" from the "ice cream" cheesecake recipe into the batter at the end and topped it with a chocolate glaze from a recipe by Jennifer Eloff. I posted the recipe the glaze came from in Mischa's journal here: http://forum.lowcarber.org/showthre...aze#post1651935

Here is a pic:



Oh, and for the first 10 minutes, I set my oven to 450 F, then 1 hour and 20 minutes at 200 F, checking with an oven thermometer to make sure the temperature was correct. I also placed a pan of water on the oven shelf below the one the cheesecake was on. No cracking!!! YAY!

Amaara, yes I'd think baking it longer would give you the consistency you prefer. I know the first time I made this cheesecake, my oven was way too hot and the final result was quite "cakey". Good, but not what was intended.