"I love cheesecake. This is the creamiest best tasting cheesecake I have had. I have made it 3 times. I had the same problem most people have had with getting the interior set at the given time and temp. The last time I made it I left the ingredients out to bring them up to room temp before using them. The cream cheese mixes better. The big difference is that you are putting ingredients in at 65-70 degrees instead of 35-40. A 25-30 degree head start helps the cooking time a lot. Try it instead of messing with the cooking times so much.