It is absolutely vital that the cream cheese is at room temperature. Like it's been sitting out for at least two hours. If it isn't room temperature it will be very difficult to get a smooth consistency in the cheesecake and it will be difficult to cream it with the other ingredients. Additionally, it is very important that the eggs be room temperature (at least a half hour). If they aren't, they will drop the temperature of the cream cheese when they are added and make it get chunky.