I'm afraid that if I want what I consider to be great cheesecake, I end up making my own. I'm fond of dense, thick, rich NY style cheesecakes (not fluffy, NOT unbaked), that DON'T have the sour cream on the top, but rather mixed into the batter.

I can't think of anywhere in central Vermont that I'd go to buy one that I'd trust, but cheesecake is something I'm pretty picky about.