To make life easier, I use a large or extra large oven bag. The kind you use for roasting a chicken for my cheese cake tins. Instead of covering the bottom of tins with layers of foil which if done incorrectly can ruin your cheese cake if it leaks. Place crust filled tin in the oven bag. The bag will be taller than the tin just scrunch/roll it down to tin height. Place tin in roasting pan. Pour in the cheese batter. Fill roasting pan with water carefully making sure it doesn’t go into the oven bag and bake. Never had a leak in 30 years of baking.