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"Topdog," I think the olive oil is intended to be used in sauteeing the chix breasts...I could be mistaken, but it seems to be the only logical place to use it.

Hi Sherri, Going to try your Parmesan crusted chicken today even though I am unsure of a couple of things. Recipe calls for 3 tablespoons of olive oil but it doesn't state where to use it. I am guessing it is to saute the chicken. Also 2 salts are mentioned in the ingredients list but in the instructions it doesn't say which to use where. Same for the pepper. Thanks

I am so sorry for the delay answering! I just saw this question. I wish I could help you with the cheese substitution but have never used anything other than cream or Neufchatel Cheese. I will point out though that this is a New York "Style" Cheesecake and is not an authentic New York Cheesecake. It is certainly closer to and much heavier than many other cheesecake recipes out there, and I love it, but a true New Yorker would point out some differences, such as the crust. There are many other N. Y. Cheesecake reciped listed on Big Oven and you may be able to find one just like what you had in New York. If you decide to try this one I think you'll like it, but finding the perfect, authentic New York Cheescake recipe can be quite a quest. If you locate just what you had in New York I hope you will pass on the recipe to the rest of us!

Hi, Sherri. I want to make the New York cheesecake, and Steve said it's your recipe. I've read your comment on the recipe's page, and I think I understand the amounts now. So it's 4 packages of 8oz cream cheese, right? We go by kilos and grams here, so that will be 900g or a pound, right? Could I substitute part of the cream cheese with mascarpone cheese? Would it make it a richer cake or would it ruin the whole thing? Sorry about all the questions, but I always wanted to replicate the cheesecake I had in New York.