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I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast.Stories from the Kitchen Season 2, Episode 2: Taste and SeeNotes from the episode:Taste and See by Margaret FeinbergDad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package)1 ⅞ cups graham cracker crumbs¼ to ½ cup butter, melted1 cup sugar, divided2 lbs cream cheese (4 packs)2 large eggs (lightly beaten)1 tsp vanilla2 tbsp cornstarch1 cup sour creamPreheat oven to 450FMix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling.Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. Stir in sour cream. Pour mixture into crust and bake for 10 minutes. Reduce temperature to 200F bake 45 minutes. Turn off the oven; allow to cool with door slightly open for 3 hours. Remove sides from pan; sprinkle with remaining crumbs. Chill.Printable copy click here.