....making a cheesecake using an 8" springform instead of a 9". I plan to make the recipe as it reads, but I'm not sure how much batter to leave out. The recipe calls for the cheesecake, plus a sour cream topping to be added after baking. I'm worried I'm going to have a huge mess, if I fill the pan too much with the original batter.
Any ideas/tips on how much batter I should leave out?