David Tamarkin

Yeah, parchment circle on the bottom of the pan, grease the sides of the pan, and make my cheesecake there.

It's not going to be as

pretty when i because you're going to have to then get it out right and you would tip it out and the parchment's going to make it easy to tip it out you run run a knife put a knife around the edges to loosen it i would do this when it's cold yeah it's gonna be easier and then yeah more firm but the top is probably going to get a little mangled because you're gonna have to flip it and then put it back this is where the canned cherry pie filling comes in

You're just looking for any reason to get it in.

But yes, but absolutely.

Yeah, you top it with something.

If you have just a shallow one, I would abandon ship.

Well, anyway, the point is... What is the point?

Don't let anything stop you from making a cheesecake.

You have lots of options.

So how are we doing?

How are you feeling about cheesecake now, now that we've talked about it for half an hour?

This is amazing.

You've been converted.

Although I do think it's time for you to... Don't stop being a curmudgeon yet.

Because...

Every episode, we like to check in with Jessica and see what wildly surprising and full-throated opinions are in her head.

A segment we call Just Opinions.

For our first Just Opinion of Season 3, Jessica, what do you have?

And real quick, what gives them that texture?