A Cheesecake Experience

I made a delicious cheesecake last night. I used this recipe from King Arthur Flour - with a few notable changes.

1. I used crushed Rice Chex with some added cinnamon for the crust, because I detest graham crackers, I won't buy them, and I avoid eating them. (Except with strawberry yogurt. Which is, coincidentally, the only way I will eat strawberry yogurt. Hmm.)

2. Because of the different crust consistency, I used a whole stick of melted butter in the crust.
In hindsight, this was probably unnecessary, but, BUTTER. I love butter!

3. I didn't have any cream cheese on hand, but I did have 16 oz of Neufchatel cheese! (Weird, right? Am I the only person ever who keeps Neufchatel on hand, rather than regular cream cheese??) I think it is what made mine a little bit fluffier (even after it fell) than the one in the recipe picture appears to be, maybe... Also, Superior Flavor. In my opinion.

Anyway, IT WAS GREAT. I was pleasantly surprised. (I grew up eating my dad's homemade cheesecake, which is divine.) It only took like 20 minutes to put together, plus about 40 to bake. Also, we didn't wait till it had cooled completely to eat it. Because we are dessert hogs. Of course, the day after, the Chex crust was very, very mildly stale-feeling, but it still made a great breakfast. And lunch. (See? Hogs!)