But then we thought we were geniuses for deciding to use it for a GF Oreo cheesecake (We've since discovered that it was designed for cheesecakes...).
We used this recipe and just switched the Oreos for a gluten free variety (K-Toos) and it was a HUGE SUCCESS!!!
The only hitch was that we had to keep it in the oven for about an hour because we were using a rectangular pan, not the standard shallow 9" springform they suggest.
And seeing as it's loaf-shaped, it was super easy to store in the fridge (circular cheesecakes take up so much room!!!) and cutting off a slice was a cinch.