A little topping will do you!
I will take some credit on this cheesecake. I thought of it, but had reservations, so I looked it up on the internet. I have always used about the same recipe that takes 5 pkgs of cream cheese and 7 eggs but decided to try the sour cream. Tired of the heavy cream, but I used to put in lemon juice which I am eventually going to build into this recipe. However, really like the use of the sour cream. It really turned out perfect. It's also all in your oven, everyone's is different, that why I like the "crack" - it's the beauty of 'done.' You can even put a little finish on it and brown it up with a higher temp for the last 20 minutes or so. I cook it approximately 2 hours at 300 degrees F or 325 F. If it does not look right, I kick it up a notch to get the crack. I don't like a cheesecake that is not done in the middle, but fear not, this bundt style will forever remove your fears. If you do it in a spring pan, let it set in the oven for at least 2 hrs before you take it out. My daughter did this this the spring pan and it came out perfect - no crack and no brown. Here is a recipe I used.
I also like this one, have used this one for YEARS.
It also has a nice butter crust recipe. However, the bundt pan is new, I love it. It cuts nicer and you don't have to mess with that bottom crust. Also, I cool it overnight in the fridge before I flip, but loosen the botton in hot water before I flip. I always cook with a waterbath.
Crust 1 c. graham cracker crumbs 2 T. granulated sugar ½ tsp. ground cinnamon ¼ c. (1/2 stick) butter, melted Filling 5 ( 8 oz.) pkgs. cream cheese, softened 1 ½ c. granulated sugar 3 T. all-purpose flour 1 T. vanilla extract 5 lg. eggs, room temperature 2 lg. egg yolks, room temperature ½ c. sour cream Berry Compote 1 pint strawberries, rinse, hull and half ½ pint raspberries ½ pint blueberries ¼ c. granulated sugar Preheat oven to 300ºF. Spray a 12-cup bundt pan with nonstick baking spray containing flour. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Set aside. Filling: In large mixing bowl, beat the cream cheese, sugar, flour and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Gently pour the filling into the crust. Smooth the top. Place the bundt pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until set. Remove cheesecake from waterbath and transfer to cake rack. Cool for 2 hours. Carefully invert cake onto serving plate. Refrigerate at least 6 hours, preferably overnight. Serves 16. Berry Compote: Combine all compote ingredients. Cover and refrigerate several hours. Serve slices of cheesecake with the berry mixture.