Addendum to yesterday's NY Cheesecake

My appologies to anyone that copied this recipe, I left out an ingredient, a tablespoon of vanilla. Also, at the conclusion of the time, as with any cake, check it for doneness, jiggle the pan, there should be only a little movement near the center, if the whole thing is jiggling, let it go for another 15 minutes & check again. Finally, there were some questions posted by Charleston Dave as follows:

(1) what weight is a "block" of cream cheese? 8 ounce;

(2) what weight of graham crackers is in a "packet?" I don't know the weight, but use 2 of the 3 packets that come in any standard box of crackers;

Also, you mention putting the springform pan on a foiled 500º pizza stone. Three questions for clarification on technique:

(1) Is the stone on a plate setter (if so, legs up or down?)? Or is the pizza stone directly on the grill? If it's on the grill, do you use any diffusion beneath the grill? Yes, the stone is on a platesetter legs down.

(2) Is that 500º a surface temp on the stone, or a dome temp? Dome temp.

(3) Any wood chunks for flavored smoke, or just the charcoal flavor? Neither, burn off all initial white smoke from new lump and do not add any flavor wood.