I do have chicken pot pie as well but it has a pastry crust. I don't know if that's the one you want. Here's the cheesecake anyway.

NEW YORK-STYLE CHEESECAKE
Source: Great American Home Baking Card

FOR THE CRUST:
1 cup graham cracker crumbs
4 Tbsp butter, melted
1 1/2 Tbsp granulated sugar
FOR THE FILLING:
5 pkg (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
2 tsp grated orange zest
1 tsp grated lemon zest
3 Tbsp flour
1/2 tsp vanilla extract
5 large eggs
2 large egg yolks
1/2 cup sour cream

Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch springform pan.

TO PREPARE CRUST:
In small bowl, mix together crumbs, melted butter, and sugar. Press mixture evenly over prepared pan bottom.

Bake crust until golden, 10 minutes. Transfer to a wire rack to cool.

TO PREPARE FILLING:
In a large box, beat together cream cheese, sugar, orange zest, and lemon zest at med. speed until creamy. Gradually beat in flour and vanilla. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add sour cream and beat until smooth. Pour mixture into crust.

Bake for 25 minutes.

Increase oven temp to 500 degrees F. Bake until top is golden, about 4 min.

Reduce oven temperature to 200 degrees F. Bake for 30 minutes longer.

Turn off oven, let cake stand in oven with door ajar for 30 minutes. Transfer pan to a wire rack to cool slightly. While cake is still warm, gently run a knife around edge.

When cool, carefully remove sides of pan. Chill for at least 2 hours.

TO SERVE:
Remove from refrigerator 20 minutes before serving.

BAKING TIPS:
For a stunning finish, draw a star template on cardboard, cut it out, and place outline on top of cake. Sprinkle with confectioners' sugar, then remove template.