in ny we used a cheese called bakers cheese it was richer than cream cheese and had a slitly grainey texture .ny was the only place you could get it when i worked in atlanta we would import it from nyc. the chesse cakes had a denser texture than cream cheese ones.
we used gram crusts but one baker would use a slice of yello cake on the bottom as a crust it was like a super light gram crust
people would love it and not relize it was not gram and a lot easyer to do if you were making 40 or 50 at a time.cook your yellow cake in the same size pan and slice crosswise a half inch thick and press in to the pan then topp with cc batter an bake as normal.
pumpkin cc add one can pumpkin and p pie spice to your basic batter use gingr snaps for a twist.