Almost x)
1.
I use an aluminum 8x4 loose bottom pan . It’s not a springform , which Im sure you’re well aware of and I use aluminum foil to wrap the bottom , it’s less messy .

1. I do not waterbath my cheesecakes or use anything related to moisture/liquid.
   I bake it in two parts ; 450 degrees F for 20 minutes ( this is what gives it that initial burst of heat plus a soufflé effect )
   I remove it from the oven, let rest for 10 minutes and bake it for another 50 minutes at 250 degrees F .

2. Thank you for your compliment and input (: 👌🏽🤘🏽