I have a New York style receipe and it called for a can of sweet milk instead of sour cream...how much of a difference in taste is there of the two mixed in a cheese cake? I seem to be lucky and so far (knock on wood) mine don't crack. Kimberly, are you meaning sweetened condensed milk? If so, the result will be a sweeter cake. If you make that substitution, I'd suggest cutting the sugar in the filling back to 1 1/2 cups. Susan

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