Instruction: Extract information from the supporting document to answer the given question.

Input:
Question: Do you need to wrap with foil if you bake in water bath?
Document: but, I like to looks of it. Every Christmas I make a good old-fashioned New York style cheesecake (one of the best there is, if I may say so myself!!) and I am tired of my metal springform pans rusting. The recipe calls for you to wrap the pan in tin foil and put the cheesecake in a water bath.....I have used heavy duty even and it still leaks into the pan and then it rusts.
I was a little worried that it would leak water from the water bath. But it did not. Love the glass no stick bottom.
I did the right order which I need it. I don't need to put the parchment paper in it and get the same result.
Perfect for my favorite cheesecakes. No sticking, no leaking. But for cheesecakes that need the crust to be formed up the side, I'll still have to use my Calphlon pan. I like having a glass base that I can use for serving without worrying about scratching it.
Nothing sticks! (Don't forget this has a glass bottom...if you need to grease a metal pan, you'll need to grease that part too)So how does this change your cheesecake? It's amazing. A springform pan, first of all, allows you to have a regular round pan, then unhinge the spring on the side and it releases the side.
The silicon pan is great in theory for its nonstick properties. However, in practice, you have to pick this pan up from the bottom, otherwise the sides will deform in, squeezing the cake you just worked so hard to bake! Also, I noticed the silicon expands slightly when hot, so there isn't as good a seal with the base after cooking.
I find that I have very little metal cook/bake ware in my cupboards! I have replaced them w/silicone!I love the ease...the clean-up! The even-ness of the product I'm  baking. Try one...bet'cha can't stop w/just this springform pan!
Also, thankfully I ordered the traditional tin springform pan set as well, it should work just fine.UPDATE: After several years of cheesecakes and many springform pans, I've settled on the Pampered Chef pans. They just bake up better than anything else I've tried.
I have several springform pans, different sizes, different shapes and types. They are all adequate but most have inherent problems (leaking, mostly) or are awkward to use.None produces a perfectly clean side of a multi-layer cheesecake/mousse, etc., without having some smearing from using a thin-bladed knife to loosen the sides.I didn't need a knife at all when I made a triple-layer cheesecake mousse.
This was exactly the springform pan I had been seeking. I wanted the glass base to look nice and not be scratched during serving. The silicone walls join at the sliding black &#34;buckle&#34; and form a water-tight seal at the seam and all the way around the glass base. There is NO leakage here. The shape of the walls eliminates the &#34;flex&#34; that some silicone pans have, distorting the shape of the cooked food.
Answer: Of course. None of these pans will have such a tight seal as to prevent water from leaking in.