The yellow cake was mixed, poured into the Springform, cooled then the custard was poured on top and back into the oven for an hour and forty mins.
My problem is that it bakes too slow. The cake is supposed to be jiggly and fluid when it comes out, the center is supposed to not look done. Carry over cooking finishes it. I need a little browning on top before it hardens, that is why I thought I should increase the temps. I want the top golden while the inside is still a little loose. Cooking till it is firm is drying it out.
ok cool -- gotcha -- you can set it under the broiler for a few for the browning maybe? how deep is the custard how thick is it -- shouldn't take that long as you are already saying -- i'm curious as to the ingredients for this
and when i broil ANYthing, i pull up a stool and sit there and watch it 
https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432
Quote by @%username% on %date%
%body%