Birthday cheesecakes made two ways: vanilla bean and spiced chocolate. For this recipe I used two 6" cake pans lined with parchment paper.
Although I used two 6" pans to make these cheesecakes, you can absolutely try combining the two recipes if you have a larger springform pan. The great thing about raw desserts is that they're extremely forgiving - if you make a little too much, it's not a problem! Just pour the leftover cheesecake mixture into a small mug or ramekin, freeze, and enjoy as a snack!