Lining the pan works only for cake, if you line the bottom when making a cheesecake it's a pain in the patootie. We had a dessert maker at a restaurant where I once worked who would sometimes line the bottom of the springform when making a cheesecake despite being asked not to, and when we'd go to slide it off onto a service plate, the paper would get all caught up on the palette knife and scrinch up under the crust as we were sliding the palette knife underneath. Then you'd have to work out how to get the messed up paper out without wrecking the cheesecake.

Do your ears hang low? Do they wobble to and fro? Can you tie them in a knot? Can you tie them in a bow? Can you throw them over your shoulder? Like a continental soldier? Do your ears hang low? Do your ears flip flop? Can you use them for a mop? Are they stringy at the bottom? Are they curly at the top? Can you use them for a swatter? Can you use them for a blotter? Do your ears flip flop? Do your ears hang high? Do they reach up to the sky? Do they droop when they're wet Do they stiffen when they're dry? Can you semaphore your neighbor With a minimum of labor? Do your ears hang high? Do your ears hang wide? Do they flap from side to side? Do they wave in the breeze With the slightest little sneeze? Can you soar above the nation? With a feeling of elation? Do your ears hang wide? Do your ears fall off? Does it happen when you cough? Do they lie there on the ground? Or bounce around at every sound? Can you stick them in your pocket Like a little Davey Crockett? Do your ears fall off?

I found a recipe on line at EatingWell that is pretty similar to Coconut's recipe except it uses greek yogurt (or regular yogurt with some of the whey drained off like for yogurt cheese) in place of half the Neufchatel cheese. I think I'll do that. With only my DH and me at home, we need to have something that is healthier but I don't feel we have to go overboard. The Eating Well recipe uses egg whites instead of whole eggs and uses melba toast and olive oil in the crust. I think I'll use whole eggs and graham crackers because I love a graham cracker crust. I've seen some recipes that use some nuts and two tablespoons of butter in the crust instead of 1/4 cup butter and I think I may do that. I looked at the Cook's Illustrated recipe, but it uses cottage cheese for part of the cheese. I've made a cheese cake with that once before and I wasn't totally satisfied with it. But the fresh strawberry topping from that recipe looks like a winner so I think I'll use that. Lou, I like my cheese cakes dense and creamy I think. I may try your recipe another time. It looks like it is crustless - is that correct? I tested the pan by putting in some water. It leaks out slowly where the two ends of the sides meet. I guess that's pretty hard to avoid. I'm hoping that the cheese cake batter is enough thicker to not leak out.

Thanks, Ann, for clarifying the confusion. We refuse to eat longline caught fish & quality restaurants here won't serve it either. It's depleting our natural resources. That's probably why I only see yellowfin (ahi) locally...troll-caught with rod & reel. We live close to Montauk & Montauk is considered to be one of the best fishing grounds in the world. There are many fishermen here using just rod & reel to bring in tuna. Private tuna rigged fishing boats here are all equipped with huge fish boxes with proper refrigeration & because of restrictions when a tuna is landed the boat returns immediately to port to offload so rod & reel caught is also much fresher than longline. Quality east coast restaurants changed their menues to stop serving longline caught fish several years ago. Many either have signs in the windows or printed on the menues that no longline caught fish are served. Here's a quote from Wiki & the link to the whole article. "Overfishing Bigeye tuna are amongst the tuna species most threatened by overfishing. Juvenile bigeye tuna associate closely with floating objects such as logs, buoys and other flotsam, which makes them extremely susceptible to purse seine fishing in conjunction with man-made FADs (Fish Aggregation Devices). Bigeye mature at a later age than other commercially important tuna species such as skipjack and yellowfin tuna, and the removal of large numbers of juvenile bigeye before they reach breeding age is a major concern to fisheries managers, scientists and sport fishermen." From this article... http://www.hawaii-seafood.org/bigeye.html "Availability And Seasonality: The availability of bigeye tuna in Hawaii has increased as a result of an expansion of the domestic longline fleet and an extension of the fleet's fishing range to as far as 800 nautical miles from port." IMO, as consumers we need to stop supporting this mass killing type of fishing or our grandkids will never know the pleasure of watching one of these fish in their natural environment. Man...one on one with a rod & reel against the fish...is a fair fight. Longline hooking is not plus many other fish & ocean mammals are killed in the process. I guess because DH & our friends tuna fish we are very sensitive to this longline issue. There is some longlining here as well; but they have to sell to lesser restaurants. I imagine that most, if not all, of the rod & reel caught Bigeye tuna stay in Hawaii. /tricia Here is a link that might be useful: Hawaiian Bigeye Tuna