Step 16:
After the first hour has gone by (and you've opened the door four times, now) go ahead and keep the door closed, baking it for one more hour.
I've seen a lot of cheesecake recipes that bake for a much shorter time than this. Trust me, the cake will come out perfect. Also, it may "rise" a bit in the oven -- don't worry, it'll settle back down when it cools.
How to tell when the cake is done? It will be lightly browned around the edges, but stil soft and jiggly in the middle. A toothpick inserted near the edge will come out clean, but near the center will come out with cake batter on it.
And here it is, very slightly brown around the edges (the brown doesn't show up as well against orange), a little wobbly in the center. Carryover will take it the rest of the way.
When it gets to this point, remove it from the oven, and place on a cooling rack for one hour. Do not place it directly in the fridge! The heat that it's hanging onto will finish cooking the middle of the cake, without overcooking the edges. Once an hour has passed, place the cake in your fridge for at least six hours before removing from the pan.