Carefully place the pan into the water bath in the oven, being
careful not to splash any water into your batter. The water should
reach about 1/2 of the way up the pan. If it is too low, carefully
add more hot water to the bath.
Bake at 300F for 60-75 minutes.
The cheesecake is ready when it is almost set, but not yet. It will
continue to set up as it rests so just turn off the heat, crack
the oven door open for a minute, then close it again and leave it
for another hour to cool.