This small cheesecake is every bit as rich and dense as its large New York-style counterpart! We don't like crust on cheesecake, anyway, because it tends to overpower the flavor of the cake, so I never use one when making cheesecake. I have made this smaller version many times, using vanilla extract instead of almond, when my husband and I just want a bite or two of cheesecake. The four small servings are just enough to satisfy and I don't have to make a huge dessert (easier on our waistlines, too!). I have two mini springform pans (about a 4 1/2-inch and a 6-inch). The 6-inch pan is roomy enough to accommodate the cheesecake and the sour cream topping, but the 4 1/2-inch is not. When made in the smaller pan, we end up with plain ol' cheesecake, but that's OK - we like that, too, and either size is delicious!
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