And I am not talking about fat free...lol.

I have been asked to make a triple threat layered cake. Its a sour cream chocolate cake, layered with entire cheesecakes as the filling, as opposed to a frosting or fruit base. The cake is frosted or covered in a maple glaze.

I have heard of this, but have never actually attempted to do it. I guess my question is, would I take my simple cheesecake recipe, which yields a good 3" tall or more cheesecake, and 1/2 it or even 1/4 it to get a thinner version?

Any suggestions or ideas are very much appreciated.

I know that Philadelphia makes a cheesecake filling I'm sure they also have fat-free (they make the cream cheese for cheesecakes so you can't go wrong.). Alot of folks here use it as filling and say it's great.

Yes, cheesecakes can easily be doubled or halved. Just keep the ratio of cream cheese, egg, and sugar the same. Watch the cooking time and roll with it.