1. Wrapping the pan with foil keeps it watertight.
2. If you grease the sides of the pan first, the surface will not
crack when the cake starts to shrink on cooling. (It always shrinks a
little).
3. Chill thoroughly before unmolding. In fact, I make my cheesecakes
one day ahead of serving and leave it in the spring form till I’m
ready to use.
4. The water bath pan must NOT be higher than the spring form pan or
it will slow down baking. Also, put no more than 1″ of water in pan.
5. Check oven temperature for accuracy.
6. When done, turn oven off, DO NOT OPEN DOOR, let sit for one hour.
Then remove, place on a rack, and let cool to room temperature (about
1 hour). Cover with plastic wrap and refrigerate overnight.
7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream cheese. Use
Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified,
use large (not jumbo or extra-large).