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If the crust becomes soggy after baking in a water bath, it's the spring form pan you're using. It has a leak.

A water bath is used when baking cheesecakes to insure even temperature throughout.

The oven is heating the water which in turn cooks the cheesecake evenly. Think Creme Brulee.

Cheesecake baked in an oven with no water bath MAY sometimes bake unevenly. One side rises faster then the other and the cake will sometimes crack from to high a heat.
 
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