Prepare the crust: Bake the crust for your cheesecake per the recipe, then set aside to cool slightly.
Prepare the pan: Wrap the outside of the springform pan with the pre-baked crust in aluminum foil, then place it into a large oven bag. Fold the oven bag down the sides until the bag is the same height/level as the edge of your springform pan.
Boil the water: Before getting started with your cheesecake filling, set a large pot of water on the stove to boil for the water bath.
Prepare the filling: Mix together your cheesecake filling per the recipe. Pour the cheesecake filling into the springform pan and smooth it out into an even layer. If desired, gently tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
Make the water bath: Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan. Make sure to be very careful because the water will be hot!
Bake: Lift the roasting pan up by the handles and place it in the oven. Bake according to the recipe or until the edges of the cheesecake are set and the center is still slightly jiggly.
Cool in the oven: Leaving the cheesecake in the oven, turn the oven off, crack the oven door, and allow to cool for one hour.
Finishing cooling and chill: After the cheesecake has cooled for 1 hour in the oven with the door cracked, remove the roasting pan with the cheesecake from the oven. Carefully remove the springform pan and discard the foil and oven bag. Transfer the springform pan to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for several hours or overnight.