Couple of things....that's 3 pounds of cream cheese...PLUS a cup of cream and 3 oz of sour cream and 6 eggs! That's HUGE!!! It would take easily a 10 inch spring form pan.... And you say you don't like orange flavor....leave the orange out....just sub about 1 1/2 tsps of pure vanilla extract in the cream cheese mixture....and either put lemon in the cheese mix or put some lemon peel in the crumbs for the crust....or put a little cinnamon in the crumb mixture... It'll be yummy! Linda c Try halving the recipe....and using an 8 inch spring form pan.

Topo, I've looked over the link, I think I would try your original recipe w/o the lemon, use the pomegranate liqueur for the flavoring, with the option of the Pomegranate Sauce, it would make a great presentation. I will try that way when I next make it. Totally agree w/you about sharing recipes, can you image if recipes weren't shared, porridge might still be the staple in our daily menus. I know for a fact that someone gave her that tart recipe; I just dont know who. In fact, while out w/friends one evening this topic came up and there was a women in the group knew exactly what I was talking about, she had the recipe but someone stole her personal cookbook with that recipe in it, maybe it was MY COUSIN!!! "You can check the torture newsgroups for techniques" LOL !! I have 3 recipes I want to work with; one w/a small amount of ricotta, another w/a small amount of amaretti cookies crushed in the batter, and the other escapes me right now. Each different, so I will try my hand at breaking down each recipe into 3rds as each recipe makes approx 40 tarts & I basically just want samples. Who knows may end up with something far better. Lucy

Last time I made it it didn't leak at all and it was delicious. I line the pan over the bottom and up the sides (outside) Nothing leaked in my oven or on the cookie sheet, but it leaked outside the springform within the foil. It is possible that the springform broke on general principles because I didn't try it out first. Just used it closed and it was old. I wonder if I could do a layer of cheesecake, then the caramel and then another layer of cheesecake to keep it off the bottom or would it just mix up or leak down. Probably putting it on top is the best solution, but I am going to try again as the recipe states.

Yeah, but somehow my SO manages to make New York style cheesecake in a regular cake pan. It's a lower volume recipe. He actually makes up his own recipes, but it usually turns out good. He mostly makes pumpkin cheesecake. I'll have no problems giving either one of them away, it's just deciding which one. Right now I am leaning towards giving mine away, due to mom's having a lot of memories. HOWEVER, I think mom gave ME mine, since she probably did her own paring down when they moved into their current home and she realized she had two pans. I know after they moved out of the home I grew up in, when mom would visit she would often remark, "Oh, that's what happened to that!"