This pumpkin cheesecake recipe uses gingersnaps instead of graham crackers... it might change your mind about acceptable crusts, but it isn't in the 'plain cheesecake' category because: pumpkin!

oh god. i have also suffered the first world horror that is a pie crust cheesecake. never again

I would extend this to a proper thickness grade cracker crust. Miss me with that 1mm thick stuff that just gets wet and nasty. Give me that 5mm thick goodness thats just the right level of moist. Not dry, but not wet.

never really thought about the regional types because all the best cheesecakes I've had have been home baked by someone (lucky me!) they're probably the dense NY style based on the descriptions

i did try fluffy Japanese cheesecake and did enjoy it but as like, its own thing. it should have its own name cuz it's basically its own dessert

ricotta style probably slaps. gotta try that

these styles are at several places within an hour's drive

hi fellow mid-Atlantic northeasterner lol

Somewhere between NY and Philly