I've made this cake several times, and have gotten rave reviews from it: even my mother, who usually dislikes cheesecake, loves this one.
The ingredients and proportions in this recipe are perfect - don't change a thing! The baking time, however, is a problem: don't bake this only for an hour then take it out of the oven, you'll end up with a half-cooked heavy mess. I bake it for 52 to 55 minutes, *shut off the oven*, then leave the cake in for another hour and five minutes. This will cook the cake completely and prevent it from cracking while it does so. Allow the cake to cool before putting it in the fridge, and *leave it there* for a day - it'll taste divine.
This cake is very light and creamy, and tastes wonderful. The recipe is definitely a keeper.