I'll recommend what I recommend everyone in this situation.

1. Get a shot glass

2. Drop a single drop of each flavour into the shot glass

3. Give it a sniff, smell good? Anything overpowering?

4. Add more of any of the ingredients if you feel the smell is lacking

5. Note down the final ratio (say 3:2:1 cheesecake, graham, ny cheesecake)

6. Convert it to percentages. Want 14% total flavour? (what I'd start at) (14/6)*3 then *2 then *1, so 7% cheesecake, 4.7% graham, 2.3% ny cheesecake

This is how I develop flavours to ensure nothing's having a negative effect on any of the other flavours I'm mixing. NY Cheesecake for example is VERY buttery, like ridiculously buttery. I use it at 1% maximum in VERY creamy mixes. I know other people like it higher though.

Should work fine. Mix it up and see. I wouldnt mix them together, just pull out what you need and let it mix in the juice.

CAP NY Cheesecake is realllly good, but pretty strong. Even at 2-3% it can really come through.

Edit: bumped submit before I put in a recommendation. I'd start at 2% cheesecake to 3-4% graham and go from there.

Try 1.5 or 2% cheesecake with 3% graham cracker and work up in proportion. Also give Loran cheesecake a try, it's tasty and little creamier to me.

I've been trying to figure out a good cookie cheesecake that's very light cinnamon. Any idea on percentages? I might need to try what's suggested here if I can find the time.

Thanks for the replies! After reading and a "sniff test" I mixed 3 to 1 graham clear to ny. Smell alot like tfa cheesecake/graham clear. Now to see how the steeped product comes out...thanks again!