Hi there, Mary Anne! It sounds like there might be little chunks of cream cheese in your batter. This can happen if your cream cheese isn't quite at room temperature when you start mixing or if it isn't creamed enough before the eggs are added. The cream cheese and sugar should be beaten until they are totally smooth — once the eggs are added any chunks of cream cheese that remain won't be likely to smooth out or dissolve. We hope this helps for future cheesecake baking adventures! Kindly, Morgan@KAF

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