It seems as if I remember a lot of talk on the importance of proper cooling techniqes when baking cheesecakes. I make a 2 1/2 cupcake that was 7/8 baked properly and about 1/8 of it was a little wet on the bottom. They looked beautiful. I recall that some will shut off the oven and let the cakes cool that way. Problem for me the cakes on top rack bake a little quicker than those on the bottom rack. I would have to take the cakes on the top rack out and put them back in after @ 3-4 minutes so those on the bottom rack could bake properly. Can someone offer some pointers or point me in the direction of a good technique cook book.