I have a simple one that is a great base for many flavours. Very popular

Biscuit base of your choice. I often use crushed Marie biscuits with shredded coconut and butter to bind, but works really nicely with chocolate ripple biscuits if you want a choc or coffee or even berry flavoured cheesecake

Crush biscuits, add coconut if desired and enough melted butter to just dampen the biscuit mix, mix into a dough-like substance (doesn't matter if a little crumbly) then flatten into your cheesecake dish/pan/whatever you have or wish to call it. Chill

250gm Philly at room temp
1/2 cup of sugar (a little less works fine)

Mix to a smooth consistency. Add 1/2 cup of flavouring (fresh squeezed lemon juice is awesome, as is melted dark or white chocolate, coffee, pureed berries, possibilities are endless). Beat for a few minutes. The longer you beat, the smoother it will taste.

In another bowl whip a small punnet of cream until stiff, then fold into the cheese mix.

Add a tablespoon of gelatine to enough boiling water to dissolve, then mix through cheese mix and pour on top of base. Refrigerate.

You can top it according to what is in it. Lemon cheesecake goes well with a tin of passionfruit pulp mixed with dissolved gelatine so that it forms a jellyish skin on top. The flavours compliment each other well, and the jelly is easy to peel off if anyone doesn't like passionfruit. Grated choc on top is good for choc, coffee and berry ones, as is berry coulis

Enjoy! Not for the vegans (and prolly not even vegetarians thanks to the gelatine, but you might be able to find a veg alternative - seaweed based, I think)