My cheesecakes always come out very smooth & creamy. Here are a few things that I do that might make a difference:
1. Eggs & creamcheese at room temp. ALWAYS. I worry a lot about food safety, so I'll bring eggs to room temp. by putting them in a bowl of hot tap water for 5-10 minutes. That's warm enough to warm them up but not cook them. I don't worry so much about letting wrapped creamcheese sit out until it's room temp, but it seems I'm pretty impatient, so generally I'll put it in an 250 degree oven for 5-10 minutes and that'll do the trick. Check it after about 5 minutes. If it gets too warm, it gets too soft.
2. I don't care what a recipe says, I always mix the ingredients in this order: cream the creamcheese on low to medium speed, adding the sugar a little at a time. Mix at low speed until smooth....probably 3-4 minutes. DON'T add the eggs until the creamcheese/sugar mixture is smooth. Add eggs one at a time to mixture, blending after each until smooth. Add any other wet ingredients at this time (jams, vanilla, liqouers, etc.). If there are any other dry ingredients such as cocoa (or flour, cornstarch...yuck, but whatever...) add them last, blending slowly until smooth.
The extra attention makes all the difference. Have fun!