For Thanksgiving this year, I’d like to make something different to go along with the pumkin pie. I’d like a recipe that will work in a 8 or 9 in springform, and is for a plain, thick (not creamy!)cheesecake. I’ve never made one before, but I am a somewhat experienced cook.
I checked Epicurious, but the plain cheesecake recipes didn’t get good reviews.
Howabout Pumpkin Cheesecake? Although if you are having pumpkin pie, it might be too much of a good thing.
Damn, this thread is about food. 
Here’s my recipe for 9-inch pan (with a little batter left.):
For crust
2C Oreo cookie crumbs
7T butter, melted
Mix cookie crumbs with butter (7 Tbls, melted) and press it into place in a spring-form pan and place in the refrigerator to chill.
Filling: All ingredients need to be at room temp. (this is important)
40 oz. Cream Cheese
1 3/4 cup sugar
3 Tlbs flour, flour
5 whole eggs
2 egg whites
3 Tlbs vanilla vanilla
3 Tbls), lemon juice
1/4C heavy cream
Cream cheese well then slowly add dry ingredients.
Continue mixing and add eggs one at a time and then wet ingredients.
Mix well until creamy.
Pour the batter into the chilled crust and put into a
pre-heated 500-degree oven for 15 minutes.
Cut the heat to 200 for 45 minutes.
Turn the heat off and cool for 15 minutes in the oven.
Cool for 1 hour on the counter at room temperature.
Refrigerate for at least 5 hours (or overnight).
Carefully remove from spring-form pan.
Having all the ingredients at room temperature is a key step. The cake will be much more uniform texture and cook more evenly if you do this.
Depending on how thick you make your crust, you will have some batter left. I usually pour the extra batter into a muffin pan for little cheesecake tarts.