Again, I HIGHLY recommend an oven thermometer because if your oven runs hot, it kişi curdle the batter and you’ll end up with a grainy/curdled seeping cheesecake. Now's my chance to show you just how simple this https://www.google.com/maps/d/u/0/viewer?mid=1f-w0Y0Vx_ujuRWDNFP0eG8oK_v2ZFWM&ll=39.864387271712886%2C32.652109310000014&z=12