How do you make a cheesecake with a fluffy and light texture rather than a solid one?

For those familiar with Swiss pastries bakery in Ottawa, theirs has the the texture I am looking for. Anyone cheesecake experts/bakers have any idea? High quality ingredients only please nothing like cool whip :).How do you make a cheesecake with a fluffy and light texture rather than a solid one?
Here's one for you.





Fluffy Cheesecake





Crust


1/2 cup (1 stick) butter


22 finely crushed graham crackers (2 cups)





Filling


1 small box lemon gelatin


1 cup boiling water


1 cup granulated sugar


3 ounces cream cheese


1 small can crushed pineapple, drained


1 large can evaporated milk (almost frozen)


Juice of 1/2 lemon





Melt butter and add graham crackers. Press all but 1/2 cup of this mixture in a 13 x 9-inch dish.





Dissolve gelatin in water; cool. Cream sugar and cream cheese (a little of the cooled gelatin makes this easier). Whip canned milk, adding lemon juice; beat until very stiff. Mix gelatin and cream cheese mixture together. Add pineapple. Fold in whipped milk mixture. Pour into crumb-lined dish. Sprinkle remaining crumbs on top, adding 1/2 cup finely chopped nuts if desired. Chill.


All the fluffy recipes I've ever seen were no bake cheesecakes. Use real whipped cream instead of Cool Whip.