RE: Cheesecake recipes
The Philadelphia Cream Cheese recipe is a classic, and very easy to futz with and dress up with fruit, chocolate, cookies, etc.
Until Jane had sent me her cheesecake recipe, I had never seen a recipe that called for a cheesecake to set up for three days. Usually, it's just overnight, or a couple of hours until set up. From what I can tell, Jane's recipe would require a few days to set up since the ratio of eggs to cream cheese is not one-to-one (one egg to one brick of cream cheese). Additionally, with that much sour cream on top...
On the "old board" I posted a recipe for "Paul's Cheesecake" from Nick Malgieri's "Perfect Cakes" book. Very easy. Just mix everything up, put it in the oven for a few minutes, then turn the oven off, then leave it in the oven for two hours to finish cooking in the residual heat.
It was also in "Pefect Cakes" where I learned how to turn a cheesecake out of it's pan. Yes, it's a little scary, but it does work, and, best of all, you don't have to worry about "losing" the bottom of your springform pan. Consequently, I've baked a few cheesecakes in my 9-inch cake pans which eases the fear of water leaking into the pan from the water bath.
*I have to say, one of my favorite most decadent treats is frozen cheesecake. And now that you can get frozen cheesecake on a stick dipped in chocolate and nuts (or not nuts) at various places... YUM!