Hi fellow baking addicts! I am wondering if any of you have and regularly USE an 11” springform? I have a really good Kaiser 9 1/2” one (22 yrs old) and was wondering if the 11” would be a good investment. I often find cheesecakes are skimpy on height anyways, and wonder if I’d always be having to size-up recipes to obtain satisfactory results with the larger one? Does this cause problems? Also - does anyone regularly do smaller cheesecakes in the 6” ones? Is that always half the recipe? Thanks and I look forward to hearing from you!