Add the eggs, one at a time, beating thoroughly after each addition.
The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking.
I have been making cheesecakes for my husband's mens group for almost a year.
I then pressed the crust into my 10" springform pan.
Do the same with the caramel sauce and reheat.
Set it in a roasting pan large enough to hold it.