For the Cheesecake• 24 oz cream cheese softened (340g) (use brick-style cream cheese, not the spreadable kind sold in tubs)• ¾ cup granulated sugar (150g)• 1 teaspoon vanilla extract• ½ cup full-fat sour cream (120g)• 3 large eggs room temperature preferred
Remove cheesecake from oven, allow to cool for ten minutes then carefully run a knife between the cheesecake and the rim of the pan. Refrigerate for at least 4 hours or up to 2 days.
Divide batter into prepared pans and transfer to 350F (175C) oven and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow cakes to cool in pan for 10-15 minutes then run a knife around the edge of the pan to loosen the cake from the sides. Then, invert to a cooling rack to cool.