I don't know George Stella's recipe, but a common mistake that people have made with mine is using 2 1/2 (8 oz.) packages cream cheese instead of 2 1/2 pounds. Also, is the pan the right size?

IMHO, a good cheesecake should not be baked all the way through. There should be a bit of jiggle in the center. When you remove anything from the oven, it continues to bake. By the time the cheesecake is chilled through, it will have set up.

Karen