I make a sour cream cheesecake. Standard ingredients, I'm sure. I use a water bath.
The side of the cheesecake appear to cook faster, which seems normal, and then fall when it cools. The cake levels off to a flat level, which is good and the taste is fine.
However, some of the sides become squished, or go below the center. It's hard to explain.
Anyway, why do you think this is happening? I bake at 325 for 55 minutes or until the center just slightly jiggles.
Gary