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Why do many cheesecake recipes require sour cream to be spread on top?

I recently made a cheesecake that required a sour cream mixture to be spread on top after baking the cake for 40 minutes. It seems that this is common in many cheesecake recipes, but why? Does the sour cream do anything to the cake, such as retain the cake’s moisture or add flavor?

My friend told me once that it’s because it seals the flavour in and makes up most of the “cheese” part of cheesecake. Another of my guesses is that sour cream adds the fatty part that makes most cakes really good?

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