Jessica Badalana

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.

But the other thing that I want to say about...

new york cheesecakes so a lot of cheesecakes are baked in water baths but that's not true of all new york style cheesecakes a lot of them are just put into the pan and then thrown into a hot oven and so they puff pretty dramatic they puff pretty dramatically they get brown on top and then they kind of sink so it has that like brown almost skin like crust to it which is kind of a distinctive feature of a new york cheesecake