If you use a springform pan, you'll want to make sure the seal between the bottom and sides is very tight to prevent any batter from leaking through. (This is usually less of a concern with cheesecake recipes that include a crust.) The pan will also need to be at least 9" wide and 2 1/2" to 3" deep to prevent the batter from overflowing. Check for doneness by inserting a toothpick into the center; when it comes out clean, it's done. Happy baking! Kye@KAF

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