2. Lightly grease a 9" springform pan. Add the chocolate cookie mixture to the bottom of the prepared springform pan gently pressing the cookie crumbs into the base of the pan so that the bottom is level, even and to the edges of the pan bottom. You can also use the bottom of a small measuring cup to do this.
8. Fill a metal roasting pan with about 1" deep of boiling water. Place this on the bottom rack of the oven. Then place the cheesecake on the rack above and close the door immediately. Or if you wish when preparing your cheesecake pan seal the bottom edge of the cheesecake pan and halfway up the sides of the pan with two layers of tightly wrapped aluminium foil. Then place the sealed cheesecake in a metal roasting pan filled with 1" deep of warm water. Either method is considered a water bath. See the full post for more details on this.
9. Bake for 1 hour and 20 minutes or until the edges of the cheesecake are beginning to puff up and 2-3" area in the centre is no longer wet but still appears jiggly. To avoid cracking remove the cheesecake from the oven when it appears still a little undercooked and before it starts to form cracks.