First of all, in much of the world eggs are not even refrigerated. In fact, they are sold off the shelves in national grocery store chains. Then people take them home and store them on their shelves. Obviously this would not be done if it were dangerous. Have you ever heard a French person talk about the way American's treat their cheese? They are horrified by our overuse (obsession) of refrigeration and the destruction it does to the taste and texture of foods. Obviously it is different if the eggs have been cracked, but this is just something to keep in mind. Now, would you be horrified if someone told you that they left their cheese danishes out overnight? No, because we don't refrigerate them at all; it would ruin them. Cheesecake tastes bad at room temp- the texture isn't what it is supposed to be; did it ever occur to anyone that this is the reason we keep it so cold? All that said, I would not keep it out for days or anything like that.
Cheesecake left overnight in room tempreture. Would you still eat it? - Page 2
Ok, but those ingredients (sour cream, cream cheese, milk, eggs) that you just listed just spent an hour in the oven at 350 degrees, so I mean... I don't think a little refridgeration time will save them from spoiling or anything...
The chicken doesn't have the eggs in a fridge, and the cow doesn't squirt the milk into a nice cooler. And sour cream... well, its pretty much soured from the getgo, so whats a few extra hours?
And most recipes say to leave the cheesecake in the oven after baking for around 6 hours. I don't think a few more will hurt.