I use Rose Levy Berenbaum's wedding cake cheesecake recipe in the Cake Bible, and I ice the cheesecakes with her white chocolate cream cheese icing. The cheesecake is crustless and it bakes in a water bath. The great thing about this recipe is that you can bake it in any size/shape pan. So, I do round, square, and sheet cheesecakes. My customers love them. The ingredients are expensive, so I charge a lot more for my cheesecakes than my regular cakes. I actually think that cheesecakes are easier and they are definitely more profitable than regular cakes.