Find yourself a real New York style cheesecake recipe (I happen to have one right here) and add what's necessary to your ingredients to make it right. Trying to use a no bake recipe to make a baked cheesecake will not make you happy.
For the Crust:
2 1/3 C Graham Cracker Crumbs
1/2 C Unsalted Butter, melted
1/4 C Sugar
For the Filling:
2 Lb Cream Cheese, room temp.
1 1/2 C Sugar
1/4 C Flour
16 Oz Sour Cream
1/4 C Milk
1 T Vanilla Extract
Make the Crust:
Position the oven rack in the center of the oven and preheat to 375° F.
Wrap the outside of a 10-inch-diameter springform pan with heavy-duty foil.
Combine all the ingredients in a food processor. Pulse just until the crumbs are moist.
Press the crumb mixture firmly onto the bottom and 2 inches up the sides of the prepared pan. Use a flat bottomed glass or measuring cup to press the crumbs into place.
Bake until the crust begins to brown, about 8 minutes. Transfer the pan to a cooling rack. Maintain oven temperature.
Make the Filling:
Using an electric mixer, beat the cream cheese and sugar in a large bowl until will blended then beat in the flour.
Add the eggs 1 at a time, beating just until combined. Beat in the sour cream, milk and vanilla. Pour the filling into the crust.
Place the springform pan in large roasting pan. Pour enough hot water into the roasting pan to come half way up the sides of pan.
Bake the cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour.
Turn off oven and keep the door closed. Leave the cake in the oven for 1 hour.
Remove springform pan from roasting pan and remove the foil. Cool it on a cooling rack for a couple of hours. Refrigerate at least 6 hours. Cover and refrigerate overnight before removing from the pan.
To remove the cake from the pan, first run a thin bladed knife around the inside of the pan to separate the cake from the side of the pan. Remove the springform sides.
Place the cheesecake with the pan bottom on a burner and heat it for about 10 seconds. This will soften the butter in the crust so you can slide the cake off the pan bottom onto a serving plate. Use a long frosting spatula or knife blade to ease the transfer.