For four years during college I waited tables at Copeland's Cheesecake Bistro. It was an exact knock-off of the Cheesecake Factory - huge menus, thousands of menu items, gaudy decor, and thick delicious cheesecakes in any flavor you could hope for. Fortunately for my waist line, I didn't eat cheesecake when I worked at the Cheesecake Bistro. I can't really explain it, but I just didn't like it. I worked there 5 times a week for four years and can honestly say that I never ate one single piece of their prize product. I didn't want to taste it, I didn't want to sneak a bite, and I didn't think about it when it wasn't around. Sadly, today I can't say the same. Somewhere between college graduation and the present my feelings for the creamy, cheesy sweetness changed. I still don't have much of a sweet tooth but I LOVE cheesecake. Well just like everything else I love to eat, I had to attempt to recreate it in my own kitchen. I have made homemade cheesecake before from scratch with my sister where we utilized the spring form pan, food processed graham cracker crust, ground nutmeg and a warm water bath. And although it was extremely delicious, it was also very time consuming and expensive. I recently stumbled upon the best recipe that takes no time at all and will provide me with a quick cheesecake fix when I am craving the splendid dessert.