Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were right - this turned out perfectly just as you said it would! This is a light and creamy cheesecake, far different from some of the more dense, heavy and kind of dry cheesecakes. You were right on about the cheesecake not cracking too! Your recipe is perfect for any baker, novice or experienced. For my own preference, however, the crust was a little thicker than I would like, so next time it will be easy enough to cut it back to maybe one cup of crumbs to suit my tastes, but others may like it just as is. Delicious on it's own or with any variety of toppings, I served this with Supreme Strawberry Topping, recipe also from this site. I'm so happy your wonderful recipe got published - not just for you, but for the hundreds of home bakers I know are going to be pleased with it too!
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Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking...