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ISO: perfect cheesecake crust

Misc.
Hi there all American cheesecake experts. I love Cheesecakes, but mine always develop a soggy crust during cooking. What am I doing wrong? It really ruins the whole thing for me, and makes the cheesecake difficult to serve.
I have twice been to the U.S and both times visited the Cheesecake Factory. Anyone know how they get such a perfect crust? The subject never appears in any "hints and Tips" pages.
Many thanks
MsgID: 0216467
Shared by: sutherland Scotland
Board: All Baking at Recipelink.com
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