Blue has the right of it, mostly. I think.
The cheesecake appears as though, either you were mistaken as to the temp at which you baked, or your oven is fast. Not only are the outsides overly done compared to the center, the top is overly browned. I suggest baking at a slightly lower temperature -- perhaps 160. In fact, bake at 160, dammit!
Seizing a Teaching Opportunity: Home bakers rely very heavily on exact quantity and time measurements; usually, too heavily. Most baked goods are more elastic than you'd think when it comes to measurement and more individually idiosyncratic than you'd believe when it comes to time.
Rather than baking strictly by time I suggest baking by an empirical measurement. With cheesecake, the advanced method consists of touching the top and rocking the pan to check for jiggle. The top should push back slightly, and there should be just a touch of wobble in the center.
You didn't talk about your cool down procedure. Cheesecakes can be sensitive creatures (like me!). Some people turn off the oven, open the door, and slide the rack forward. This is called "vestibule" cooling, and it allows the cheesecake to equilibrate the residual heat slowly. Another good method is to allow the cheesecake to cool for awhile on top of the stove. In any case, cool slowly and cool completely before refrigerating. "Why do I mention this?" You ask yourself. You did ask yourself, didn't you? Because the cooking looks extremely uneven for a cake baked in a water bath AND properly cooled. There's something cheesy in Denmark, methinks.
Not at all. However, the moisture appears unevenly distributed and the outside, especially at the top, appears slightly curdled -- that is, it looks grainy. Curdling indicates too high a cooking temperature, unevenness suggests both a high cooking temperature and too rapid a cool down.
Somehow, someway moisture found its way to the crust. This either happened as a result of condensation or because water leaked into the pan. Or both.
You haven't described your experience baking. You wouldn't think so, but there may be independent issues with the crumb crust. For instance you may have used too much or too little butter to form the crust. It's not absolutely necessary to pre-bake a crumb crust before filling; and if the crust is filled before cooling it can get quite soggy. Also, it may be a little optimistic to expect a crisp crumb crust, especially for a cheesecake. I suggest first, a slow cool down to prevent condensation; and second, making sure your foil is wide enough to get coverage, and is at least two layers of heavy duty, or three layers of regular.