I dont make Cheesecakes much and made one in advance yesterday for a client. I jumped the gun on taking it out the pan and it broke, so I get to make it over. I tasted the broken cake and found that is was more salty than I think a cheesecake should be. The recipe I used had 3 cream cheeses, 1 sour cream (8 0z) and 1 cup sugar. I was thinking of adding some more sugar. Anyone have any experience with this?