Hi, I'd created my very first Cheesecake and tasted it this morning after a
night-time chill in the Fridge.

I'm curious about something. What sort of difference (and is it a big one?)

between a recipe calling for Heavy Cream

and one calling for Sour Cream?

The recipe I used called for Heavy Cream and no sour cream and at first
taste it wasn't bad. Alhough it was rather thick with a strange aftertaste
that lasted for a long time. It's as if something was missing and somehow I
feel that maybe it was the Sour Cream that would've made the difference.

Anyone have any opinions on this? thanks in advance. :-)