Cut cream cheese with salt and sugar using mixer. Ensuring to scrape the sides down. Slowly (1 to 2 at a time) add egg yolks. Ensuring to scrape the sides down. Add eggs slowly to the mixture. Ensuring to scrape the sides down. Pour in juices. Add vanilla. Ensuring to scrape the sides down. Add sour cream. Ensuring to scrape the sides down. Beat mix for about 5 minutes.
Grease spring form pans, and add wax paper to the bottom of pan. Pour equal parts of mixture into pans. Wrap the pan with aluminum foil to keep water out.
Preheat oven to 3250. Place a sheet pan on the center rack then place spring form pans in sheet pan, cover the bottom of sheet pan with water to form a water bath for the cheese cake.
Bake for approximately 2 to 2 1/2 hours. Or until springy to the touch, and a toothpick inserted into the middle can be removed clean.
Let stand for 30 minutes in pan then remove from pan and let stand for 1 hour before removing the bottom of the spring form pan. Refrigerate over night before serving.
Flavors may be added prior to pouring mixture into pans.
Yield 2, 9'' cakes