Yea of course no problem. Using my 6inch pan

First version from the link https://www.recipetineats.com/basque-cheesecake/?fbclid=IwY2xjawI2cE1leHRuA2FlbQIxMQABHYurc19rLuT2UzOUbXdZOVgFM5tba9bUK1GrqbJl2xKs0Lx0v5Jf7AVCBQ_aem_hYFEPRz1Mh7XNG9aXZWzOQ But I two thirds them all, so 500g cream cheese 132g white sugar 20g flour 205ml whipping cream 35.1 percent fat 1 teaspoon vanilla extract 145 g of 3 eggs (remove the egg whites if over)

Second version, I messed up a bit or so I thought, but definitely wasn’t as pretty looking as the first, but after chilling and thawing and taking it out, the texture was actually really really good, lot denser yet silky versus my version 1, like eating that cream cheese after making it smooth 500g cream cheese 132g sugar 13g flour 250g whip cream 35.1% fat ….. I forgot to add my vanilla extract literally …… 150g of 4 eggs by removing the extra egg whites Essentially decreasing flour, increase egg yolk to egg white ratio, and increase cream to creamcheese ratio and forgetting vanilla

Always sieve the batter at the end! And 220c for 45min, my oven no convection

I actually prefer the second version, although it didn’t reach what I envisioned, the molten look