this recipe because it suited the amounts of cream cheese and sour cream I had in the fridge. One change I made was to use gingernut biscuits and 2 teaspoons of cocoa for the crumb crust, instead of the Australian biscuits specified. The other change was a mistake - I inadvertently picked up half-fat sour cream, which was a bit of a worry when I realised (as I was pouring it on top of the cream cheese!).
Chocolate wouldn't be my first choice for flavouring a cheesecake, but when I asked FB what she would like, chocolate is what she chose! I was considering a refreshing lemon, or even a tongue-tingling ginger, but it was not to be.
Another thing I need to learn is to recognise the end-point when cooking a cheesecake. When I opened the oven door at 1 hour, the mixture was still very wobbly, and 7 minutes later it was still wobbling a lot! However, after another 5 minutes the cheesecake was solid, which inevitably lead to cracking as it cooled, so the mid-point is where I should have stopped cooking and turned off the heat.
This overcooking, and the use of half-fat sour cream, didn't seem to affect the texture too badly - the cheesecake was still soft and creamy, with enough chocolate to give it a good flavour.