The amount of time that the cheesecake needs to chill in the refrigerator may vary depending its size and shape. If you decide to scale up the recipe, it may take longer for it to cool properly in the center. It probably wouldn't hurt to let it cool for a couple more hours, but it might not make much difference. What is important though, is that you don't let the cheesecake cool too fast. You can try leaving the cheesecake in the oven after turning it off, so that it cools more slowly and uniformly. If it cools too quickly it could crack open due to the outside shrinking faster than the inside. But if it all cools at a similar speed it will have a more uniform texture. You may also have to figure out what time and temperature works best for your oven, as some ovens run hotter than others. Just be careful that if you open the oven door too early and let cold air in, that could cause the same problems.
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