New York cheesecake

I got a recipe request to make a plain cheesecake, so I thought the New York cheesecake was best to try out. 

1. To make the base, put the flour, baking powder, sugar and butter in a large bowl, and using an electric mixer, whisk until you have a sandy consistency. Then add the egg yolk to the mixture, and mix well
2. Prepare a 23cm spring-form cake tin, by greasing it and lining the base and sides with greaseproof paper. Transfer the mixture to the tin and press it down with your palm or spoon to make sure it is compressed and flattened. Bake at 150 degrees Celsius for 20-25 mins or until golden in colour. Remove it and leave to cool completely
3. Make the filling by placing the cream cheese, sugar and vanilla extract in a large bowl, and whisk on a slow speed until you have a smooth consistency. Add one egg at a time, mixing slowly between each addition (and scraping the sides of the down to make sure everything is well mixed). After all the eggs are added, you could whisk on high speed for 30 seconds, but make sure you do not over mix or the cheese will split
4. Spoon the mixture into the cake tine (which should be cool), and smooth out the surface. Place the cake tin into a larger baking tray filled with water (2/3 of the way up the sides of the cake tin). Bake at 150 degrees Celsius for 30-40 mins (or until golden brown and still wobbly in the centre). Leave the cheesecake to cool slightly before covering and placing it in the fridge overnight before serving

My piece  I have a feeling that the cake tin let water in when baking...because the base was soft. Maybe that's how its meant to be? I dont know, never tasted a New York cheesecake before! A small piece of this cheesecake is more than enough....enjoy :)