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@suschef: Did you read the post? ...

"I usually make it with a graham cracker or chocolate cookie crust, but if you'd like to make this for a Passover meal, you can easily omit the crust or use macaroon crumbs."

and

"For the crust (omit the crust for Passover or see above)"

@ jooree: I've used the neufchatel regularly in cheesecakes, and it works well, the only major difference is a slightly drier cake. I usually just add a couple more tablespoons of cream. Also, it tends to crack more than regular cream cheese.

i just made this for my girlfriend's birthday. her dad said it was better than his mother's. best compliment ever, but i just followed the recipe! thanks!!!!

Mmmmm! That sounds delicious and easy to make! I just might try it tonight!

@RYNRGSDL: Thanks for the heads up! I've corrected the link. (And I'm glad to see that someone actually reads this...haha...)

Kraft sells Neufchatel here as a lowfat alternative to cream cheese...and it's packaged exactly the same way (8 oz. bricks) so I would think it would work OK in France as well.

The culinarily adventurous might try unflavored goat cheese...?

Dorie, I LOVE cheesecake, but since I've been in France, the closest to cream cheese I could find is Kiri (http://fr.wikipedia.org/wiki/Kiri) and it only comes in little squares. Looking at your recipe, that would be a lot of little squares. Do you know what other cheese can be used?

What a beautiful cheesecake, I can't wait to give it a go!

As a loyal Scarlet Knight who's lived in NYC for the past 7 years, I can say with certainty that the fat sandwiches are unique to the Rutgers New Brunswick campus....I haven't found any place that makes them here, and yet they're unparalleled in terms of late night drunk food. The grease trucks on College Avenue sell them, but they can also be found at any one of a number of pizza joints on nearby Easton Avenue (RU Hungry...quality).

My personal fave was always the Fat Knight, which I recall being cheesesteak, mozz. sticks, french fries, and chicken fingers with ketchup and lettuce on a grinder roll.

Then I recall celebrating the completion of my senior thesis with a 6 pack and a Fat Elvis....essentially a gyro with french fries and mozz sticks.

The Fat Cat is the standard....double cheeseburger w/ fries on a grinder roll.

Such memories!

@Adam
I'm a Rutgers New Brunswick alum, hahah!
Yes, I did challenge the Fat Sandwich in my time. There was a semester where I was on the College Avenue campus all day in an endless block of back-to-back classes. Sometimes, the only thing to do was come out between classes and grab one of these behemoths to get through the day.

My favorite was the chicken Fat Cat - grilled chicken, American cheese, lettuce, french fries and ketchup. Hold the mayo.

I just did a little Googling on the Fat Darrell out of curiosity, apparently the sandwich has also cropped up in other media since its Maxim appearance. Its appeared on Paula's Party, Good Morning America and in numerous print rags. Its creator and namesake also made a website for it:
http://www.fatdarrell.com/home.htm

Now that I've moved to Miami from New Jersey, I often find myself craving a fatcat. I've tried making my own - raiding the frozen food aisle, buying up mozzarella sticks, steakums, and chicken fingers, but alas, homemade fatcats just don't come close to the real thing. Sigh.

What a great looking sandwich. I just thought I'd point out though, that those English egg and cress sandwiches are not made with watercress, but with what Americans call sprouts. Your version looks much nicer.