That's more for you! Yippee!!!

I made one over the weekend, too. I didn't have sour cream in the house, but I had Greek yogurt, so I used that instead. Yeah, don't do that. The batter was so yummy, but the cake itself fell flat (even with a crust it was not even 1 1/2 inches high). And the crust was lousy! I used 1 cup ground almonds, 1/4 cup Splenda, and 1/4 cup melted butter. I baked it for 10 minutes before pouring in the batter. It ended up being really mushy, and yet would stick to the pan instead of coming out with the piece of cheesecake. The pan is teflon, and I sprayed it with Pam, so there's no reason it should have stuck to the pan like that.

So, next time it's sour cream and no crust!