src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHExwgexKMZGUh9cG1vbSIZ1OSPVhh641wxoARf0P_XTuYBjvVI4drM4_y7jKW83SiLeMdd7fbRcB4B0ySVyEBrHTl3RSGkjbY1i0uh2qWwtgk7vYvNhhG9WhHIdzwdw-QHWOrCxXTMv5/s1600/Perfect+Cheesecake.jpg">
Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8? springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil � and am really glad I did, because water leaked through the first two layers. All turned out perfectly!
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