Place the springform pan on a parchment covered cookie sheet.
Bake at 350 degrees F for 25-30 minutes. The crust should be nicely browned.
Remove the cake from the oven and pour the sour cream toping onto the cake. Spread evenly using an offset spatula.
Increase the oven temperature to 450 degrees F. Place back the topped cake and bake for 10-15 minutes.
Cool to room temperature.****
You can leave the cake as is, decorate with slided fruit, drizzel with chocolate or carmel sauce, or use your imagination. I prefer fruit slices, but up to your creativity.
Cutting the cake is a bit challenging. Using a thin wire can work, or a thin long knife. Rinse the knife under hot water after each cut helps.