This one's excellent - nice and creamy. I added an extra Tbsp or so of sugar to the batter, and used my own graham cracker crust:
PHILADELPHIA CLASSIC CHEESECAKE
http://www.kraftrecipes.com/recipes/phi ... 52544.aspx(I used to make Gourmet's NY Cheesecake, but it baked inconsistently - First time it was okay, but subsequent times, it was severely underbaked in the center, no matter how long I kept baking it and baking it and baking it. I finally gave up on that one. I've never had that problem with any other cheesecakes or cakes).