Bake for 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
Chilling:
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serving:
Before serving, you can top with whipped cream or chocolate shavings if desired.
Slice with a hot knife for clean cuts.
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