9. Pour the cheesecake batter over the crust in the springform pan.
10. Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
11. Allow the cheesecake to cool in the pan on a wire rack.
12. Once cooled, refrigerate for at least 4 hours or overnight before serving.
**Prep Time:** 20 minutes | **Cooking Time:** 60 minutes | **Total Time:** 5 hours 20 minutes
**Kcal:** 500 per serving | **Servings:** 12
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