I've been having some cheesecake difficulties and I was hoping someone would be able to enlighten me to what I could do to improve the end product when I try to bake a cheesecake. My #1 problem is the cheesecake sinking into a sad little disc. I don't understand how it happens, I've made 1 successful cheesecake in my life, it was a pumpkin cheesecake and it was the first cheesecake I ever made. Since then, all have been failures. At first I thought I was overmixing it, so I altered that and had the same issue. Then I thought I was overbaking it, which I'm really not 100% sure that I'm doing right. I have a TERRIBLE electric oven at my apartment, I basically have to set temperature about 50 degrees lower than what I want to get it in the right range, even after trying to adjust it. But usually after the edges have set and the center is fairly jiggly, and a little brown I turn the oven off. I've tried pulling it out of the oven immediately and I've also tried letting it sit in the oven for a while without touching it, it still sinks. And when I let it sit in the oven, when the recipe instructs me to, sometimes it looks like the cheesecake ends up getting overbaked... in which case I would have had to turn the oven off before the edges were set if that much heat carries over, anyway I'm baffled. I don't have a device large enough to do a waterbath for my regular springform pan, but I have a coworker who makes perfect cheesecakes with just a pan with water before the cheesecake. I try that, and it sinks. I also have small springform pans I can stick in a waterbath and haven't had luck that way, although the really small ones are tricky to cook right in the first place. I have tried everything I know to do, and it never turns out right I mean, it still tastes alright in the end but loses the light and fluffy texture, and it's not something I'd want to share with friends and family. Any help would be much appreciated, thanks!!