Three Cities of Spain Cheesecake

This impressive cheesecake taste great with a truly luscious texture, and was surprisingly easy to put together. I made a gingersnap crust (following the crust directions provided). I did not use all the sour cream topping as it seemed like a lot and I wasn't sure how necessary it was. Next time I will use all the topping, spreading a thicker layer around the edges where it cooks fastest, and the sour cream became a little dried out (not pretty). Overall this is a great recipe but I am not opposed to adding a little lemon juice and zest or perhaps some almond extract. One final note - the topping contains vanilla extract, which slightly "muddied" the lovely bright white of the sour cream. Definitely make this a day ahead so it can set properly.