My youngest daughter requested a cheese cake for Thanksgiving. She did not want the nobake type that I usually make but the kind that she has had from the store(I am thinking that she means New York Cheese Cake) I have a recipe and a springform pan. The problem is that I have never made a cheese cake before. Do any of you have tips or suggestions for making this come out correctly? One book that I read said to wait 48 hours to eat the cake so that the flavors were more intense. Um....how do I get three kids and my hubby to wait two full days to eat a cheesecake? Is it possible to make a cheese cake ahead of time and freeze it? That is the only way that I could keep the cake free of my greedy family's clutches for two days.