Preheat your oven to 315 degrees. Spray an 8" springform pan with nonstick baking spray.
Wrap the bottom of the pan in foil. It is going to bake in a water bath. I usually do 4 layers.
Add your egg whites and cream of tartar to 1 bowl. Mix on high for 30 seconds until it's frothy. Add 1/4 cup of the sugar and continue to beat on high until the mixture is glossy, fluffy, and holds its shape in stiff peaks. Set aside.
In a second bowl add the remaining ingredients. Mix until everything is just incorporated.
Take a spoonful of your whipped egg whites and gently fold them into the egg yolk mixture. Add the remaining egg whites and carefully fold them in until just combined.
Pour the batter into the prepared springform pan. Raise the pan 6" off the counter and drop it. Repeat this process 5 times to make sure there are no air bubbles.
Place the springform pan into a larger baking dish. Pour boiling water into the baking dish, reaching halfway up to the pan. Be careful not to get any water into the cheesecake batter.
Bake for 1 hour and 25 minutes. Turn the oven off and open the oven door so it's slightly ajar. Leave the door ajar for 1 hour.
Remove the cheesecake from the oven and allow it to chill in the refrigerator for at least 6 hours. Enjoy!