The recipe is quite similar across the board - it's a custard in which the liquid is cream cheese. Knowing the properties of custard helps you decide how to treat your cheesecake, and what variations will and won't work. For example, the ratio of sugar can vary quite a bit without changing your custard's texture. The brand, fat content, and consistency of your cream cheese has the most impact as far as the ingredients go. The other significant variable is the baking method. I heat the oven to 400F. I put the cheesecake in and after 10 minutes, turn the heat down to 300. I think the hotter start bakes the crust before melted butter and cheese soak in and make it soggy, but that's just me. Custard likes low heat and long cooking time. If you bake too hot or too long, the eggs will overcook, and the texture will be unpleasant. But you have to bake long enough for the eggs to cook thoroughly, so the center isn't runny when it cools. A toothpick test doesn't work for cheesecake. A safer way to bake it is to line a larger pan with several sheets of newspaper or paper towels and get them wet. Place your cheesecake in its smaller pan onto the damp paper, and then add water to about 1" depth. This keeps the cheesecake from exceeding the boiling point of water, 212F, even though the oven is hotter. Baking time depends on thickness and volume. I recommend trying the custard base in small batches several different ways before you invest a lot in the ideal pan, three pounds of cream cheese, etc. Start with the basics - eight ounces cream cheese, 1/4 cup sugar, one egg, and just a touch of vanilla. My standard size is a 3" deep 9" diameter springform pan. It takes six times the high amounts - 3 lb. Cream cheese, 1 1/2 cups sugar, six eggs, and 1 tsp. Vanilla. It has to bake for a good hour and a half. I prefer a deep, large cheesecake. Many people think this makes the servings too big. Cheesecake is about the richest, highest-calorie food you can make. I prefer a butter shortbread crust, but a graham cracker crust is more classic. And I prefer a fresh berry coulis for garnish (fresh strawberries or raspberries pureed with just a little sugar). All that said, please try adding a little Cointreau or other orange liquor. Try one with some Amaretto. Do a chocolate crust. Do a crushed almond crust and stir in a cup or two of crushed toffee. Spread a layer of lemon curd over half the batter and top with the rest. The variations are endless, and nobody else can claim to have YOUR best cheesecake recipe. Happy baking!