For optimum creaminess and appearance, this cheesecake is baked in a water bath.
If baking without the water bath, assemble as directed, omitting hot water and hotel pan. Bake at 325°F for 1 hour or until cheesecake is almost set in center.
Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. Wipe knife with damp cloth after each cut.