Used a 9" diameter foil pan, and converted the recipe from 12 to 8 servings. If you do this, you may want to keep the original ingredient amounts for the crust, depending on how much crust you like. This cheesecake came out reaally well! I put a pan of water on the shelf underneath the cheesecake. Baked for 45-50 minutes and let it cool in the oven for an additional ~15 minutes. Then let it cool outside and then refridgerate. The conversion calls for 2 packages of cream cheese, so I used one low fat and one whole fat, with regular sour cream. The consistency turned out fine, and no cracks!

Reviewed On: Dec. 24, 2007