A hot water bath provides humidity and steam that helps ensure the delicate, egg-heavy batter of the cheesecake rises evenly and doesn't bake too quickly on the exterior. A water bath, or bain-marie, is a worthwhile step that I would not omit when baking this cheesecake. In order to cook the cheesecake batter evenly, wrap the springform pan base and sides in aluminum foil. Ensure the foil extends up the sides as high as possible. Place the pan in the oven to bake within a larger pan filled partway with hot water.