This might help. It’s pretty much what I do except for the cake strips. I tend to use a water bath but not always.

https://www.kingarthurbaking.com/blog/2016/05/04/cheesecake-tips

Just wanted to add overbaking is both easy to do and easy to avoid. When you check for doneness, a slightly jiggly 2“ to 3” inch center is fine, and you can turn the oven off.

Give the side of the pan a strong tap with a wooden spoon. If it jiggles slightly, it's done.

I like that link, Chloebud! I knew, of course, to use room temperature, but I didn't know (though it makes a lot of science sense) that it would prevent clumping. I assume due to the solidifying of cold fat.

I also didn't know the loosen the sides thing, and I realized that I use 2 piece cheesecake pans. I actually have them for other baking, since I rarely make cheesecakes. I didn't see them mentioned in the tips, but might have missed it. They're like regular rounds but the center of the bottom is open and there's a flat disk that fits over it. Not good for a runny butter cake, but the best for cheesecake.

Re doneness, as I said, I don't do a lot of them, but I just look at the center both appearance and jiggle, as described in the link. I haven't had any problems.

I use an instant read thermometer and cook it to about 150 in the center. I learned to do that from America’s Test Kitchen.