I've made an eggless recipe from the old site. I recall CM saying there are some possible virus issues so I am going to copy and paste the recipe here instead of a link, thankfully I have it saved on my computer. And I can't remember who the original OP was in order to give them credit.
Here it is:
Me again! I've tweaked this recipe even more over the past year. It turns out great without the egg replacer. And I've consolidated some of the steps. I have to make it for every occasion now!
Eggless Junior’s Cheesecake
Crust:
2 cups graham cracker crumbs
1 stick unsalted butter, melted
Filling:
4 8-ounce packages cream cheese (not light), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch + about 2 tbsp more
1 tablespoon pure vanilla extract
3/4 cup heavy whipping cream
For the Crust:
Preheat the oven to 325 degrees F.
In a bowl, combine the graham cracker crumbs and melted butter with a fork until evenly moistened. Pour the crumbs into a springform pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
1. Place cream cheese in a large bowl. Beat with an electric mixer on low until creamy.
2. Add sugar, cornstarch and vanilla. Beat on low, carefully (due to the cornstarch). Beat until creamy.
3. Blend in heavy cream. At this point mix the filling only until blended (just like they do at Junior's). Be careful not to over mix the batter.
5. Gently spoon the cheese filling on top of prepared crust. Bake cheesecake until center barely jiggles when you shake the pan, about 1 hour or so. (1 hr. 15 min in my oven)
6. Turn off oven. Open door slightly. Let cake cool in the oven.