does anyone have any recipes, tips, or tricks on how to get that perfect cheesecake - with a convection oven? our still oven doesn't work at the moment, and so we've been using the convection (on low fan) to bake the cheesecakes. we've tried EVERYTHING, from water baths to aluminium foil and wet towel insulators to a low, low temp for a ridiculous length of time, and every time top mushrooms up all brown and cracked while the inside is still not set. this seems like such an elementary thing, and yet we cannot get it right. is there something we should try? something we're not doing? i personally think the recipe is too dense (the ratio is 6 lbs cream cheese to 15 eggs, with sugar, lemon juice, and vanilla beans as the remaining ingredients), but my coworker, who 'authored' the recipe, adamently denies that's that problem. suggestions would be much appreciated!