Wow, i cant even imagine a cheesecake using 8 packages of creamcheese, that'd be huge!
It seems like better homes and gardens changed their recipe for cheesecake supreme over the years because their current version is nothing like you describe:
* 1-1/2 cups finely crushed graham crackers
* 1/4 cup finely chopped walnuts
* 1 tablespoon sugar
* 1/2 teaspoon ground cinnamon (optional)
* 1/2 cup butter, melted
* 3 8-ounce packages cream cheese, softened
* 1 cup sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon vanilla
* 1/4 cup milk
* 3 eggs, slightly beaten
* 1/2 teaspoon finely shredded lemon peel (optional)
* 1 recipe Raspberry Sauce (optional)
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.