Cheesecake

My cheesecake was born in New York, and I make it with the best cream cheese in New York (Ben’s Cream Cheese—not easy to find, but certainly worth seeking out). It might not be as dense as some more famous New York cheesecakes, but I think most people appreciate its lightness. Thanks to the sour cream, buttermilk, and lemon juice, it’s also very tangy. I usually find graham cracker crusts disappointing, so of course I use pie crust crumbs instead. Serve on its own or top slices with