I have to say, after picking up some fresh raspberries at the Farmer's Market, I felt compelled to try my hand at this recipe for New York-style cheesecake from Food Network's site in preparation for filming yesterday. It was absolutely delicious! Truly marvelous. I followed the recipe to a T, and the only thing I would have changed was reducing the time at 550 degrees at the start. I thought for sure it would overcook, but in reality the only change I think worth recommending is to reduce the time at high heat to 8 or 9 minutes (from the suggested 12 minutes). The crust burnt *just* a little bit -- not too bad. I also made some raspberry coulis to accompany it, which just required a quart of raspberries, a shot or two of raspberry liquor, sugar to taste, and a tablespoon of freshly squeezed lemon juice. Cook it all over medium heat until it all comes together into a seedy sauce, let cool, chill in the fridge, and serve on top! Try it! It's lovely.