Why isn't my American-style baked cheesecake very sweet or rising significantly?
New-York style cheesecake shouldn't have much rise to it.  The mixture is basically a custard and the only rise would come from steam created in bubbles that are incorporated during the beating process.  

While a REALLY smooth texture is the goal, you don't want to aerate the batter as in other cakes or you'll end up with cracking on the surface from the expansion of the air bubbles.  Pull the cream cheese out a couple hours in advance to ensure that it is at room temperature throughout.  Eggs must also be at room temperature and can easily be warmed by putting the whole egg in a bowl of hot water from the tap for 5-10 minutes.  Having these ingredients at room temperature will create a really smooth texture without beating in too much air.  

In regard to sweetness, you might be able to increase the sugar slightly (compare the ratio of sugar to cream cheese in your recipe vs. others), but be careful not to add too much.  Excessive sugar will make the custard too watery from the formation of sugar syrup and will make it difficult for it to set up.