This wasn't my first tango with a cheesecake.
First time around (a few months ago) it came out all cracked and spotty-looking, despite the fact that I had set my sights on the simplest recipe I could find.
Before my second attempt I changed tactics. I did some online research before firing up the mixer and it totally paid off! No cracks, an even colour all around and a way creamier texture.
I'm THE WORST at absolutely everything in the kitchen, so to all my fellow Kitchen Catastrophes out there - here's what I did differently for Baby Brother's 21st birthday lunch @ Mom's: Cream Cheese - looks like Philadelphia Cream Cheese disappeared from South African shelves, so I used 3 tubs of LANCEWOOD® Full Fat Cream Cheese instead.Cookie Crumbs - using my mortar, with a double-lining of cling wrap to keep the crumbs from sticking to it, I pestled a box of BAKERS Nuttikrust® biscuits until reduced to fine crumbs. (We have a granite set like this one at home and I was able t…