4. Assemble and Bake:
Pour the finished cheesecake filling over the cooled crust.
Gently place the two halves of the cinnamon swirl pastry on top of the filling, cut-side up, pressing down slightly.
Optional Water Bath Tip: For a creamier texture and to prevent cracks, wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil. Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
Bake at 300°F (150°C) for 55-65 minutes. The edges will be set, but the center will still have a slight jiggle.
Turn off the oven. Crack the oven door open and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking and cracking.
5. Chill and Serve:
