recipies for cheesecake

We've been attempting to make LC cheesecakes a couple of times now and every
time they always come out kinda flat, thin and with a dense texture. When
you order cheesecake in a restaurant, it is ususally exactly the opposite
being about 2 inches thick with a really light texture. Does anyone know
the secret to getting it to turn out this way? One person suggested using a
lot of whipped egg whites in the mix, but haven't tried this yet.