Hi there, I am hoping there is a cheesecake authority out there that can assist me with this recipe. It is a pumpkin cheesecake recipe, and when I first made it, it was a creamy, lighter type of cheesecake. I wanted to make it more of a NY style, so I adapted the recipe to one I had for NY cheesecake. And this time it came out even softer than before - a far cry from my objective. Please look at this recipe and tell me what I can tweak to make the cheesecake NY style. TIA! 5 - 8 ounce packages of softened cream cheese 1 3/4 cup brown sugar 2 cups canned solid pack pumpkin 3/4 cup heavy cream 2/3 cup maple syrup pumpkin pie spice 5 eggs 2 yolks Bake at 500 for 10 minutes, reduce heat to 225 for 90 minutes.