I just learned a new trick to "waterproof" a spring-form pan: instead of just wrapping it in foil, I first wrap the pan in heavy duty foil, the put it in a crock pot liner (and tucked the excess liner back in the foil and crimp it). Because the liner sits in the water bath, it is not exposed to temperature higher than 100C and survives the bake very well. No more water logged cheesecake crust!

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