Hi!

I made a yummy Apricot cheesecake last Thanksgiving and along with the recipe there were "Cheesecake Tips". Maybe some of these suggestions will help...

1. Have cream cheese at room temp. for easy mixing.
2. Beat in eggs one at a time. Don't beat too much air into the cream cheese mixture.
3. Check for correct oven temp.
4. Use springform pan size suggested in recipe.
5. Cool for at least one hour before removing sides of springform pan. Cool 2-3 hrs. on a rack before chilling the cheesecake in fridge.