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Line a colander or strainer with cheesecloth. I recommend folding it in half to double it up.
Place the colander over the medium bowl. This will catch the whey that drains. If it sits too low in the bowl you can use some other tools or spatulas to bring it higher up.
Dump the sour cream into the cheesecloth. Let it drain for several hours. I let mine strain on the counter for a few hours then move it to the fridge overnight.
After a few hours, check the consistency, if you want it thicker continue to let it drain or you can help drain more whey from the sour cream by giving it a gentle squeeze.
Once your cream cheese has reached the desired consistency, place it in a container with a tight-fitting lid and refrigerate.