Jessica Badalana

I mean, as I said, I like the layer where, like, the cream cheese meets the graham cracker and it gets, like, a little soggy.

But, you know, if that's not what you're after, then you could do, like, some sort of other streusel situation on top that could be lower sugar because you're not then relying on the sugar as the glue.

I think it's nice.

I mean, maybe this person wants to mess around with junior style and do a sponge cake because those aren't that sweet.

And so, you know, that could be worth playing around with too.

Yeah.

So you've got options.

Got options.

Do you own a spring form?

I mean,

I assume our listeners know what a springform pan is, but, you know, I mean, it's worth, in case you don't know.

So, it's a metal base plate, and then it has a ring that is sort of tensioned with a, like a buckle almost, like a belt.

And, you know, you see it in cheesecake recipes just really because it makes it easier to unmold things that would be harder to turn out of a pan.

It's fun.

For the things that need it, I think, you know, it's very useful to have.

But it's not the only option.

Well, and I think you also, you know, springform pans are typically quite deep.

You know, sometimes they're three or four inches deep.

So that is one thing to be mindful of because, you know, obviously you want to give room for the cheesecake to expand.

So you would want a deep round cake pan.