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"The crust couldn't be any easier and is truly excellent. I will be using it for other pies/tarts. However, this recipe makes it come out too thick for a 12" pan. Eat some by itself so your crust is a little thinner :
I recommend regular cream cheese for the filling as opposed to the Soft kind. Softened didn't hold up too well. The glaze is overp ..."
Mar 21, 2011 on FoodNetwork.com
"The directions are a bit of a disaster, but if you can manage to follow it, this recipe is simply amazing. Worth every bit of the effort."
Mar 20, 2011 on Food.com