Since you asked so plaintively ... here is my classic:
2.5 lbs of cream cheese at room temp
1 3/4 Cup granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
2 additional egg yokes
1/4 cup whipping cream
10-inch springform pan
lined generously with butter and patted crumbs from 2 packages of Pepperidge Farms Butter Chessman .. cover the bottom of the outside of the springform pan tightly to avoid leakage of butter!
Heat oven to 500 degrees. Prepare springform pan. With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and yolks, beating in one at a time, and finally the cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 250 F. and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
Check out the lowfat but really creamy cheesecake recipes in Alice Medrich's cookbook "Chocolate and the Art of Lowfat Desserts." She has plain vanilla and three variations (lemon marble, chocolate marble and individual sized caramel). Penny Wantuck expands upon Medrich's recipes in her "Lowfat Jewish Holiday Desserts" to create a couple of other flavors.
I'm making the lemon marble for my shul's Shavuot cheesecake bakeoff. Good luck, and chag sameach!