As Katie mentions, Neufchatel is a good substitute. Granted, what follows is just based on the sodium content, and may or may not account for the extent to which the cheese tastes "salty"; however, I think if you play around with other brands you may find the right one.
Philadelphia Cream Cheese is generally marketed as the essential Cheesecake making cream cheese for Americans; but if it tastes salty here is some nutritional data:
- There are 125mg sodium per ounce of cream cheese, Philadelphia brand. Their "1/3 Less Fat" and fat free varieties have 120mg and 190mg, respectively. Their "Light Cream Cheese" spread has only 66mg (in 25g, 28g/oz). So building a Philadelphia Cheesecake may not be the best brand.
However, for 2 tablespoons you have other brands to consider:
Cream Cheese (Plain):
- Very Low Sodium – 35mg or less:
- Low Sodium – 140mg or less:
- Bruegger's: Plain (85mg), Plain, Light (90mg)
- Lucerne (Safeway) Whipped, 2 tbsp (65mg)
- Morning Select Whipped, 2 tbsp (60mg)
- Mozzarella Co — has an unsalted and lightly salted cream cheese
- Richfood Whipped, 2 tbsp (65mg)
- TempTee Soft, 2 tbsp (70mg)
Cream Cheese (Flavored):
- Low Sodium – 140mg or less:
- Bruegger's: Strawberry (70mg), Honey Walnut (85mg), Wildberry (85mg)
- Crystal Farms Blueberry or Raspberry (100mg)
- Marzetti Fruit Dip (85mg)
- Philadelphia: [Whipped] Cinnamon 'n Brown Sugar (55mg), Mixed Berry (55mg), Blueberry (110mg), Swirls Peaches 'n Cream (110mg)
Hopefully they have any of those brands in Germany for you.
As for masking the saltiness of the cheese itself, you might try a variant on your crust. I do not know if you use a standard pastry crust or not, but a graham cracker or oreo crust might go a good distance to distracting those salt buds by making a raucous for the sweet buds. I am thinking of spartan solutions, so trying to avoid veering too far away from a plain cheesecake, no toppings added.
Also, are you using unsalted butter in the recipe? You could try using a less processed sugar if you are using white sugar, or switching out the white sugar entirely for an alternative sweetener that is subtle enough to match; I am thinking that despite it's nosiness, honey might make for a decent pairing as it has a bit of mouth feel to distract from the salt.