Great recipe! Baked this the first time (with some trepidation) for a neighborhood social and it was the only dessert that disappeared; in fact, I saw people eating it before eating dinner. It finished baking in less than 25 minutes (maybe 22-23) and even then, one side was around 200 degrees. The cheesecake was still creamy and moist, with a very dark and very flavorful top. It's a dramatic-looking dessert that attracts a lot of attention, especially when served in the charred, rustic-looking parchment paper.

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