Is it a baked Cheesecake your making?
We make the non-bake one. Its pretty easy.
We either use Philadelphia or Mascarpone cheese.
double cream
Icing sugar
Vannilla essense or extract
Digestive Biscuits
Butter
Basically whizz the biscuits into crumbs, you can judge it yourself depending on how much you need to make, about 3 biscuits is enough for a slice. Melt about 25g of butter then mix into the biscuit crumbs. Now spread this across the base of your tin and put into fridge whilst you make the topping so it hardens slightly. If you want to make the base crunchier you can place in a hot oven for 5-10 minutes whilst you make the topping, I prefer the fridge as I like it to be crumblier rather than crunchy.
The topping is simply 1/3 cheese, 2/3 cream. If you prefer it cheesier then obviously you can alter the recipe but I'd suggest never going more than half and half. Add a couple of tablespoons of Icing sugar along with a couple of drops of vanilla essence/extract. Put the lot into food processor and mix until it becomes really thick (a whisk would do this too, although a lot more work) At this stage you could also add any extra flavouring you may want to, Lemon Curd is great not sure what else would work)
Simply Spread the topping across the biscuit base and leave to set in the fridge for a couple of hours.
We just keep the simple vanilla base and serve with sauces and jams so everyone can have whichever flavour they want.
(Just read the recipe over, sorry about the vagueness in parts, I just make it by judging measurements as I go along, its pretty easy to work out when you have enough and is easy enough to add to at any stage if you find you haven't got enough.