Bake for 85-95 minutes or until the outer edges are set, and the inner circle has only a slight wobble. Turn off the oven and open the door of the oven slightly. Allow the cheesecake to cool for 60 minutes, remove it from the oven, and remove the springform pan from the water bath. Remove the outside of the springform pan, releasing the sides by running a butter knife around the edges if necessary.