Japanese cotton soft cheesecake, confused...

Hi guys n gals,
I'm confused as to what is the method to cool a Japanese soufflé cottonsoft cheesecake?, some recipe calls for the cake to be:
1) cool in the oven for like an hour ( rationale: drastic decrease in temperature will cause the cake to collapse) Eg: http://www.thecookbookchronicles.com/..., http://lilyng2000.blogspot.com/2005/1...

while others call fr the cake to be

2) removed immediately (rationale: allowing the cake to sit in mould will Cause the cake to sink) eg: http://wendyinkk.blogspot.com/2010/05..., http://mybakingcottage.blogspot.com/2...

...so which is the right way to it??? Love love love Japanese style cheesecake so would totally love to be able to make it right.
Thanks all