I make cheesecakes often enough and I can vouch for what both Michael and Andy said. My recipe is different as well, but very similar. I own two Kaiser Springform pans. They are fairy heavy. I start my cheesecakes in a 450' oven for ten mintues, then turn the temp down to 180 and bake for an additional hour. They never burn or scorch, and I don't use a water bath. My oven is garunteed to be withing plus or minus 5 degrees from the digital display.
I think there are 2 possibilities to your burning dilema. First, the heaveir pans I use take longer to heat and so don't transfer as much energy into the crust for as long a time. Also, I freeze the graham cracker/butter crust before filling. This also slows the heating time.
The other possibility, check your oven temp with an oven thermometer.
As for the texture issue, you are taking it out too soon. Different people expect different textures from their cheesecakes. Some like a drier, heavy texture, while others like theirs with a creamier texture (this only applies to New York Style Cheesecakes). The difference is in how long the custard is allowed to set.
The last time I baked my standard recipe, I took it out while the middle still jiggled just a bit, as sugested on an Alton Brown episode. He stated that it was the "proper" way to present cheesecake. The middle did come out as he said, fairly solid, but very creamy and smooth. Personally, I didn't like it as well. So now, I will always make sure the center is completely set by cooking for an hour.
Oh, and the reason I bake at 175 instead of the original recipe's 200 degrees, is that I increase the recipe by 50% and bake it in a 10-inch, round springform pan. If I baked it at 200, by the time the middle was completely set, the crust would be scorched.
Hope this helps.
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