Hi, Stacy,
I, too, loved those Schnuck's/Nancy Anne chiffon cheesecakes. I can't be sure that the recipe you'll find at this link will be like the ones from Schnucks -- I haven't tried making it yet -- but it sounds promising.

The recipe amounts are in grams/liters and will need to be converted. Also: "corn flour" is cornstarch here in the USA.

Here's the link: http://lilyng2000.blogspot.com/2005/10/souffle-cheesecake.html

She has many helpful hints in the comments section where she answers readers' questions.

I hope this helps! Good luck! (If you try it, do let me know if it is the same, or close, to Schnucks'? I miss that cheesecake, too. :-))

Jean