These are gorgeous and luscious and silky and you'd better hide them :) The first batch I made using American Neufchatel and Madagascar bourbon vanilla + vanilla paste (also with seeds) instead of vanilla crush. (The American Neufchatel has less fat and more moisture, and I have found it works better in shallow cheesecakes as it doesn't crack.) The second batch I made... oh, how can I put this into words? Ha ha ha, let's just say that the bake sale moms and teachers are still trying to track me down for the recipe 3 days later. And the ONLY difference was about 1 drop of Fiori Di Sicilia! So, I made a cream cheese version (FULL fat!) with Fiori this morning, and it was just as heavenly. I'd recommend using American Neufchatel instead of cream cheese if you're concerned about fat content. Makes it easier to scarf these babies down while smiling. KAF, Thanks for the wonderful recipe, but moreover- thanks for bringing such amazing "secret" ingredients to my attention! So many times, I've made a family favorite for an occasion and my mom will say something like, "My tastebuds must be going, because this is SO much better than I used to make it!" LOL! Hey there Julie. Don't you just LOVE rockin' the bake sale and giving the teachers a treat? It's one of my favorite things to do all year! ~ MaryJane

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