Jessica Badalana

I think of a hallmark of a New York cheesecake, obviously cream cheese.

Although, I mean, yes, in restaurants in New York, you can get ricotta cheese.

Whatever.

But I think of that as cream cheese-based.

But I think about, you know...

Before I did the research about cheesecake, I think of it as having a graham cracker crust.

And I'm glad that it has a graham cracker crust, because honestly, that's really... Like, that sort of layer of, like, semi-soggy, semi-crunchy... You're selling it.

Graham cracker base is actually the part of cheesecake I like...

The most.

The part of New York cheesecake I like the most.

I mean, unless it's a cheesecake that this is going to shock you.

This is going to shock the viewers, listeners.

I have a very soft spot for that like kind of gross, gloopy, canned cherry pie filling.

Like the neon red that kind of like stains the corner of your mouth when you eat it.

So if it has like cherry pie filling on top and it has a graham cracker crust, then I'll like the cheesecake once I remove the cheesecake part.

Well, because it's sort of a blank canvas, right?

I mean, that's what the thing is.

Like, you can add almost any flavor to a cheesecake, and it's, like, not going to be offensive.

And people do it.

I mean, I've seen it.