I saw the recipe for this cake posted earlier and decided to try it. Ouch. The results were pretty much as weird as the recipe. There is no crust, which you may or may not not care about. The cake does not get any browning and looks raw. The consistency is not a baked, NY style, but a Whip 'n Chill variant ( I guess you could say extra creamy). Finally, while I like certain liquors in cheescakes, I was suspect of using cognac as called for. I should have listened to myself. One thing, the cake does not crack, being baked at 200F.