Thickeners I use cornstarch or all-purpose flour. I like cornstarch better because it gives the cheesecake a finer texture. If you want a cheesecake with a creamy consistency, have ALL ingredients at room temperature before starting. To make crusts crisper, chill them, uncovered in refrigerator. While preparing filling you can bring eggs to room temperature by submerging them in warm water for 5-10 minutes.
Some cheesecakes leak during baking.
Avoid the mess by placing springform pan on a non shiny baking sheet while baking. Cheesecake is done when center looks firm. If the surface has a wet or shiny look in the center, leave it in the oven a little bit longer. Remove cake from oven and run a knife around the inside edge of pan to prevent the cake from cracking while it firms up. Then turn off the oven and return the cake to the oven for an additional 30 minutes to 2 hours or until center is firm.