A few weeks ago I made a cheesecake using the recipe on the box of Philadelphia Cream Cheese. It was VERY good and it made one of those "tall" cheesecakes. The recipe contains five (yes five) boxes of cream cheese, some eggs, other miscellaneous, usual stuff, and 1 cup of sour cream. The *one* thing I did not like about this cheesecake was that when eating it, I could always get a minor taste of that sour cream with every bite. To me, it kind of gave it a very minor, sour taste. I've made other cheesecakes before without sour cream and prefer them, but I really like this recipe overall. So, this week I am making it for someone's birthday at the office. I would like to omit the sour cream but I don't know the "science" of what that would do to the cheesecake. I don't have the recipe handy but I will post it later if anyone needs to look at it. Thanks!