- I used a graham cracker crust instead of Oreos. The crust was 2 c. graham cracker crumbs and 1/2 c. salted butter.
- I made the cheesecake in a 10 inch springform pan instead of a 9 inch.
- I let the cheesecake cool at room temperature for 1 1/2 hours, then I put it in the freezer for 1 hour to hurry the cooling process.
- I drizzled it with Hershey's caramel syrup instead of making a homemade caramel sauce.
The worst thing about this recipe, you don't want to share it, but if you don't you will likely regret it! I gave all of it away, except for 1/4 of it. I ate 1/4 of the 1/4 that I had left, then had my husband put it outside in the refrigerator in the garage.
Here is a picture of my daughter holding the final product. I guess I should have gotten a close up :)