I'm making a small batch (6-inch) cheesecake. The recipe calls for 12 ounces of cream cheese. I've only got 8 ounces, and cannot get to the store to get more. Should I: look for a recipe that calls for just 8 oz. (and make mini cheesecakes in a muffin tin) or use 4 ounces of greek yogurt to make up for the missing cream cheese? And if I use the greek yogurt, should I strain it to make it even thicker? (I already use greek yogurt in place of sour cream called for in cheesecake because I eat yogurt, but don't use sour cream.) Thanks for the help!