How to make cheesecake less tangy
In my experience, if I use a cheese like Philadelphia, it will have a more cheesy tang, whereas using Mascarpone has a smoother creamier taste.  I also find that using higher fat creams will give a more creamy taste, as opposed to a lighter cream and particularly sour cream, which will add to the tang.  I've actually just made a very creamy tasting cheesecake today using Mascarpone and extra thick double (heavy) cream.  For my palette, it is too creamy and doesn't taste enough like cheesecake, but it may suit you.