We liked Lou's cheesecake, too! I love NY cheesecake, too, this was a little different. Marilyn had two recipes that were also very good. EAST COAST CHEESECAKE (danain) 1 2/3 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted 5 (8 oz. pkgs.) cream cheese, room temperature 13/4 cup sugar 3 tablespoons flour 5 large eggs, room temperature 2 large egg yolks, room temperature 1/3 cup sour cream, room temperature 1 teaspoon vanilla Coat the inside of a spring form pan with shortening. Combine crumbs, ¼ cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1¾ cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be completely full. Make a water bath: Wrap foil around the outside of filled pan. Place pan in a larger baking dish and pour hot water in the baking dish to come half way up the sides of the spring form pan. Bake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be very brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 minutes. Remove from oven and run a knife around top edge of cake to loosen. Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated. notes - For 1/2 recipe bake in a 7" spring form pan for 10 minutes at 500° then about 50 minutes at 200°. HOLLYWOOD TWO-TONE CHEESECAKE (danain) CRUST: 11/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted PART 1: 1 pound cream cheese; softened 1/2 cup sugar 3 eggs; room temperature 3/4 teaspoon vanilla PART 2: 2 cups sour cream; room temperature 1/4 cup sugar 1 teaspoon vanilla Combine crust ingredients thoroughly. Grease 9-inch round pan with shortening (or use a spring form pan). Cover sides of pan with 1 cup having it come up 1-inch from the top of pan. Press remaining in bottom. Refrigerate while preparing part 1. Combine part 1 ingredients with electric mixer until smooth (beat 2 to 3 minutes). Spread into pan. Bake at 375° for 20 minutes. Remove from oven, place on rack; stand at room temperature 15 minutes. Raise oven temperature to 475°. About 2 minutes before 15 minutes standing time is up, prepare second part of filling. With a spoon mix part 2 ingredients until well blended. Pour over 1st part, starting from side to center, spread evenly and gently. Bake at 475° about 10 minutes. Let stand at room temperature on rack for 5 to 6 hours before releasing from pan. Loosen crumbs on sides of pan allowing them to drop on edge of cake. Remove cake carefully or serve from pan. Do not cut until the following day. Cover with waxed paper and store in coldest part of refrigerator for 12 hours or longer. Keeps 3 to 4 days. Cake is about 1¼-inch high. Tip: When baking cake, place a pan of hot water under cake on lower rack. This will prevent cake from cracking.

Looks yummy - putting this one in my files - maybe for valentine's day. Italian cheesecakes are made with ricotta instead of cream cheese. I like that this is light and I don't need a springform pan. Thanks!

Hi. I found this one on dianesdesserts.com. I havent tried it yet, but it looks good. Diana's Desserts - Recipe in category Cheesecakes Toblerone Cheesecake Ingredients: 1 cup plain chocolate biscuits (chocolate wafer cookies), crushed 1/3 cup unsalted butter, melted 500 grams (two 8 oz. packages) cream cheese, softened 1/2 cup sugar 1/2 cup thickened cream, or heavy cream 200g (approximately 8 ounces) Toblerone chocolate (milk or dark chocolate), melted Garnish: Extra Toblerone chocolate (milk or dark chocolate), grated Confectioners' sugar Instructions: Melt the 1/3 cup of butter. Crush chocolate biscuits into crumbs. Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill. Beat the cream cheese with an electric mixer for 2 minutes or until smooth. Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly. Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth. Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight. Before seving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional). Tip: The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best. Makes 8-10 servings. Photograph taken by Diana Baker Woodall© 2002 Source: Rachael Submitted By: Rachael Date: May 16, 2002 © 2003 Diana Baker Woodall Site Design by Pacific Web

It won't cost much to substitute the lemon juice with pureed apricot - try and see what happens! It sounds like it will taste great!