I, myself, have the same problem with the “running” cheesecake; but in my case, it’s the “Cranberry Crown Cheesecake” and not “Cordon Rose Cheesecake” since I don’t have TCB. I have baked other cheesecakes in the RHC and they came out beautifully and held their shapes, until I tried the “Cranberry Crown Cheesecake”. I went from three eggs to six yolks. Baked for 45 minutes, then in the “off” oven for one hour. Chilled the cake for at least ten hours. It held its shape well until after I sliced it, and left it in the fridge for a few hours later. The center of the sliced cheesecake looked like it had gone through an earthquake. But to be fair, it tasted soooo good! I also have a separate oven thermometer just to be sure of the oven’s temperature. Does anyone know the internal temperature for the “Cranberry Crown Cheesecake”?