I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares.
I found this recipe in a magazine years ago. It's the best cheesecake I have ever tasted! The recipe calls for graham cracker crumbs but sometimes I use vanilla wafer crumbs. This recipe is submitted in loving memory of my friend Ronnie.
Why compromise? Have your (cheese)cake and eat a brownie, too-in a single dessert. Philly Cream Cheese makes it delectably creamy and totally foolproof.
