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It sounds like you want a "New York Style" cheese cake. I have a recipe for "Junior's Famous Cheese cake."
Their cheese cake starts with a "cake base" here is the recipe for that , how ever I am sure no "cheese cake cop" will arrest you if you make it using a graham cracker crust.
Sponge cake layer.
1/2 cup sifted cake flour
1 tsp baking powder
pinch of salt
3 extra large eggs separated
1/3 cup plus 2 Tb. sugar
1 tsp vanilla extract
3 drops lemon extract
3 Tb butter melted
1/4 tsp cream tartar
Preheat oven 350, generously grease a 9 inch springform pan
Sift the flour, baking powder and salt in a medium bowl and set aside.
Beat the egg yolks together in a large bowl of electric mixer on high for 3 minutes. Then with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes.  Beat in the vanilla and lemon extracts.
Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar on high until frothy.  Gradually add the remaining 2 Tb. sugar and continue beating until stiff peaks form.  Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain)
Gently spoon batter into pan.  Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes.  Let the cake cool in the pan on a wire rack while you make the cheese cake filling.
Do not turn oven off

CHEESE CAKE FILLING
4  8 ounce packages cream cheese (regular not the low fat)
1 2/3 Cups sugar
1/4 Cup cornstarch
1 Tb vanilla
2 extra large eggs
3/4 Cup heavy whipping cream
Place one package of cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl.  Beat with electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
Increase mixer speed to high and beat in the vanilla.  Blend in the cream.  At this point, mix the filling only until completely blended.  Becareful not to over mix the batter.
Gently spoon the cheese filling on top of the baked sponge cake layer.  Place the springform pan in a large shallow pan containing hot water that comes up about  1 inch up the sides of the pan.  Bake the cheese cake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour.  Then cover with plastic wrap and refrigerate for about 4 hours. or over night.  Remove the sides of the spring form pan.  Slide the cake off the removable bottom and place on a serving plate. 
I hoe this is what you are looking for.

Hi Mittens!  First of all, I can't thank you enough for helping with that very special dinner for my husband.  If it weren't for you I really don't know what I would've done!  I owe you one!  Anyway, what a scrumptious cheesecake!  I'm definately going to try this one!  It sounds like it's not exactly easy,  but your directions are so well written I don't think it'll take me too long to work up the courage to try it!  Thanx!

chicagosinger