This recipe looks delicious - and I know it will be wonderful because it is almost exactly my cheesecake recipe, which I developed decades ago after months of dedicated trial and error. Your recipe even calls for using a food processor, which, in my opinion, is the secret weapon for a super creamy cheesecake. I've never made one without the crust, however, so thanks for that tip - and especially the tip for using crumpled parchment to line the pan. Genius!

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