Sprinkle your cake pan with granulated sugar, and press cheesecake dough into the pan. The dough should make a slight "lip" up the sides of the pan, and mold firmly to the contours of the pan.
Bake the pan, following recipe's directions for the duration of baking. Allow the crust in the pan to cool thoroughly -- if pressed for time, refrigerate the pan for 15 minutes.
Pour the cheesecake filling into the pan, so that the filling is about 4 to 5 inches deep. Pour leftover filling into a separate pan.
Place the pan inside a second roasting pan, with higher sides, and pour water into the roasting pan so that it reaches halfway up the sides of the cake pan. Bake your cheesecake according to the recipe directions. The high sides of the second pan will allow the cheesecake to rise more than it would in just one cake pan, without being exposed to excessive heat.
Remove the cheesecake from the oven and cool it thoroughly, in the pan, on a cooling rack.