The original recipe reads that you fold in the sour cream after the other filling ingredients have been combined. This is the most delicious creamy cheesecake recipe I have ever made. Except I also bake it at 375°F for 55 minutes.

You add the sour cream before pouring in the pan. I used the recipe as a base years ago to perfect my own version. I recommend that you add brown sugar, clove and nutmeg in the crust. It is good enough to bake for cookies. I use English walnuts in the crust. Also, I substitute 1 cup of cottage cheese curd for one of the cups of sour cream. This increases the texture of the cake. Wash the cottage cheese in a colander to remove the liquid and only use the curd. Add the cottage cheese after creaming the cream cheese. I also use 375°F for baking.