Add your eggs, one at a time, and mix each until just blended.
  
 
 Step 14:

Now pour it into your crust; it will almost come to the top.

Bake at 350F for an hour and 15 minutes, until the top browns and only the middle jiggles a bit when shaken. I like using a water-bath, as mentioned before, but it's not required. I think it tends to make the crust softer and reduces the chance that the top will split. Of course, I forgot to take a picture of this. My tripod broke and I got all flustered taking most of these pictures. I like using the pod because I have a remote on my camera, so I set everything up and just step out of the way and hit the remote, so I just forgot.

Basically, just take a roaster pan or deep casserole that your cheesecake will fit inside of with some room, and fill with water, to about an inch below the rim of your springform pan.

Take your cheesecake out of the oven, and cool on a rack for about ten minutes. Run a thin, sharp knife around the inside edge of the pan, to remove the crust from the sides. When it's cooled completely, wrap in saran wrap and refrigerate over night, but a full day is best.