If you use a premade sweet pie crust from the supermarket it takes a few steps out of making a great white chocolate cheesecake!
I followed the recipe exactly, but I did not like the outcome. I agree with SWEETWHEAT, except I rate this recipe lower because the texture and consistency are absolutely nothing like a cheesecake ought to be. What you end up with is essentially a fudge pie, which, although rich and chocolaty, will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe, I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense, too thick, and very heavy. UPDATE: Well, "zestytomato," I am one of the persons who knows that a cheesecake is NOT supposed to have the consistency of fudge, which is exactly how this recipe turns out, like a block of fudge in a crust. Cheesecake is, if made properly, light. There is a big difference between dense and heavy (as this fake "cheesecake" is) and rich and light (which conventional cheesecake most definitely is). - 21 Feb 2008 (Review from Allrecipes USA and Canada)
WARNING!! Take small pieces!! It's very rich and very, very yummy. Additionally it's easy to make. My coworkers loved every bite. In response to another reviewer's problem with too much batter when filling the pie crust, I think the problem was that too small of a crust was used. The majority of the graham cracker crusts in the grocery stores are 8-in. If you look a little further, there are some 9-in ones to be found. The batter fit just perfectly in the 9-in crust. Thanks Kristie for a recipe I will use again and again. - 27 Sep 2001 (Review from Allrecipes USA and Canada)
I baked this for a church bake sale,and it sold quick! I melted some of the chocolate chips and glazed it over the top for finishing touches. As many of the others say, you will need a bigger crust! Other than that great! - 20 Jul 2002 (Review from Allrecipes USA and Canada)