This is the size of 4 9x13 pans, should easily cut 50 large pieces. Will you be using a commercial type oven? The main hazard here is bad cracking of the cake in the single pan as itcools, leading to unattractive pieces. Also it is hard to refrigerate this size unless you have a commercial refrigerator.

Large cheesecakes taste better and slice much better if chilled for at least 24 hours before serving. Especially important if they are deep.

My recipe for this size uses 5 pounds of real cream cheese plus sour cream or plain yogurt, etc.

I cut flat cheese cake into wedges not squares, because it looks less institutional, more traditional. A 9x13 pan is cut into 2 6-1/2 by 13 inch slices. Then each slice is cut into wedges along the 6 inch length and except for the slightly squared ones on either end, they look like nice wedges.

I keep meaning to post my bulk recipe, but I have to find it first!