Porportion advice needed for CHEESECAKE
So, my springform pan has died. My grandmother (the bomb!) used to make her (awesome) cheesecake recipe in 9x13 glass cake pans when making for a crowd--club dinners, family birthdays, holidays. I have no idea how to convert my 24 ounce cream cheese/3 egg recipe to appropriately fill my 9x13. Advices, please? You have always done so well by me hereabouts, and my husband and son are counting on you to come through for me again. Thanks, all!