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PHILADELPHIA New York Cheesecake III
April 04, 2009

I want to give this five stars, but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan, so I substituted plain unsweetened yogurt for the sour cream and added one teaspoon of lemon juice to make up for the lack of "sour." This recipe still came out delicious. I made it into cheesecake cupcakes by putting a cookie into the bottom of each paper liner for the "crust" and then piling the filling on top. I baked them for 20 minutes in a water bath (it's worth it to read the "tips for cheesecake" on this site). They came out beautifully.

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