Not technically but, like, it’s definitely a lot of cream cheese. Grabbing the first cheesecake recipe that came up when I searched, the non-crust ingredients are listed as:

▢ 32 oz cream cheese², softened to room temperature (910g)
▢ 1 cup sugar, (200g)
▢ ⅔ cups sour cream, (160g)
▢ 1 ½ teaspoons vanilla extract
▢ ⅛ teaspoon salt
▢ 4 large eggs, room temperature, lightly beaten

So that’s 60% cream cheese. By contrast, the cream cheese is only 17% of the called-for ingredients of this recipe (seeing as it calls for double of what-the-cream-cheese-amount-is in cottage cheese, I was curious what percentage is both the cottage cheese and cream cheese and that’s still just 51%; so less than the cream cheese of the cheese cake, still. I was curious what percentage we got to if we included the heavy cream to target the largest amounts of dairy it calls for (though somewhat unfair as the 60% in the cheese cake is just the cream cheese and leaves out the sour cream (it jumps to 70%, with the sour cream included, in case you were curious)) and we do get up 68% of the ingredients, with that included. But, you know, that’s cream cheese, cottage cheese, and heavy cream and not just cream cheese).