This is actually my dad's recipe.
These are the measurements to make 18 portions (approx 120 grams/person) in 2 cakes: this is the recipe:
1334 gr. cream cheese, room temp
267 gr. sugar
2 organic lemons (if not scrub them really well) for the zest
1 vanilla pod, seeded
200 gr. sour cream, room temp
200 gr. cream
267 gr. eggs, room temp
Use a mixer to mixer to mix everything nice and smooth but don't overwhip and aerate.
for the crust its just graham cracker crumbs with melted butter, keep adding butter to it until you can really feel the crumbs coming together, then press with the bottom of something into the bottom of parchment lined springform pans. When you pour the cheesecake, remember it will rise so not all the way to the top. Bake in a low temp. oven for 2 hours in another pan filled with water. If the top of the cheesecake turns brown, cover with another pan or some foil. Cool completely overnight in a fridge before attempting to unmould.