The Cheesecake so beloved and respected by New Yorkers is suicidal rich, dense, solid, heavy as lead, delicious. The smooth, silky, moist texture is chewy enough that part of every bite sticks to the fork and the roof of the mouth, and the flavor is at once sweet and sour with just the right hint of vanilla and citrus. The light-golden crust is a buttery, sugary pastry that is sheer hell to apply evenly to the springform pan in which the cake is correctly baked.