Pour the filling into the prepared crust. Place the pan in the midsection of the oven.
Fill a large baking pan up with water, and put it on the bottom of the oven. Doing so will prevent the cake from cracking up while baking.
Bake for an hour. Turn the oven off and let the cake sit inside, undisturbed for another 45 minutes. It should remain slightly wiggly. Take it out of the oven and let it cool for another 15 minutes before loosely covering with some plastic wrap and refrigerating for at least 6 hours. Enjoy!