I make Tyler Florence's Ultimate Cheesecake, and it's absolutely fantastic even with lactose-free ingredients as the recipient of my baking requires. However, no matter how I wrap the springform in aluminum foil, water always manages to seep in. He never complains about a soggy crust or anything about the cake at all; however, it irritates me to no end that there are little crumblets floating in my water bath when I take it out of the oven. The crust must set up in the chilling process. So please help me! Any tips on avoiding leakage and better wrapping? TIA!!!