I've never had to do it with a cheesecake, but I'm guessing that it is the only option you have right now. I'll google it to see if there is anything I can find for you.....www.baking911.com might be able to help, too (search for cheesecake).......I'll let you know what I can find out.
Found this just now....didn't have time to read it yet, but it's all about cheesecakes problems/solutions. I'll keep looking:
http://www.baking911.com/cakes/cheesecake_qanda.htm#cakeschsckdonebaking
If you're baking using a water bath method, you're always going to get a wetter, creamier cheesecake (more like a custard than the drier restaurant type you may be used to).
Try baking a recipe that doesn't call for a water bath and follow directions to a T, and you'll probably get a drier one.
I'll sometimes go a little over the baking time, just to be sure...because once it's out of the oven, it's over.
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