Reduce speed to low and add eggs, one at a time. Scraping the bowl in between additions. Do not over beat, this will assist in causing cracks in your cheesecake. Only beat until the egg is just combined before scraping and adding a new egg.
Pour into the cooled crust.
Place the springform into a larger pan, I use my turkey roasting pan, and set in the oven. Then grab your kettle of boiling water and pour it into the roasting pan so it comes about ⅓ of the way up the side of the springform, be careful not to spill any into the cheesecake. Close up the oven and bake until just set, it will still be jiggly, about an hour. Once you have determined it is finished baking – do NOT remove from the oven. The drastic temperature change will cause cracks. Simply turn the oven off and crack the door a bit. I usually leave it this way for about an hour.