wrap the springform pan with foil and place it
inside (not under) a pan of hot water about 3/4 height of the springform pan when you bake... (This is what I was told and my cheesecake turned out OK.) And I was told to always bake my cheesecake at 325F (can't be too hot). And you need to stop baking it when the inner 2" circle still looks "running". It will settle once it's cooled. You also need to leave the cheesecake in the oven for one hour with its door open before taking it out to cool completely on the bench. I hope this helps...