Actually, the Cheese Blintz things is a little different than those Linn - it really tatses like actual cheese blintzes which is why some of the recipe reviewers on the Kraft site hate it so much - they want it to be a cheesecake and are upset when it doesn't turn into one.

What I do is basically double the amount that forms the bottom and top layer and leave the filling as is with the exception of adding the zest of one lemon and twice the lemon juice. The "curst" is a very thin batter that you have to spread with an offset spatula. Even doublign the amount , it still comes out as a very thin cake-ish layer and by thin I mean maybe 1/8 to 1/6 th of an inch.

So to make it I double the "crust" part, spread half in the bottom of the pan as directed with an offset spatula. Then, to be sure that ity doesn't slosh around when I add the filling, I stick it in the freezer for 10 minutes before adding the cheese filling. Then, once cheese filling is added, back into the freezer this tiome for 15 minutes to harden up the gloopy filling. Then again with the offset spatula and the "crust" batter.

The first time you do the recipe, it won't come out pretty. As you get batter at spready that thin batter on top, it will come out looking like the picture.

It's a real showstopper if you're serving it to NYCers and I speak from experience. they tend to ooh and ah and say how it tastes just like blintzes. if you serve it to npeople expecting cheesecake, they may spit it out.