Pour batter evenly into pan (bang pan on counter to eliminate any air pockets). If you would like an extra layer of "I wanna keep my oven clean", wrap the bottom of your springform pan with a layer of tinfoil so any leakage (usually the oil that separates) won't end up on the bottom of your oven! Bake until pick inserted in center of cake comes out clean, about 60 to 75 minutes (start checking doneness at 50 minutes since many ovens vary; if it is beginning to brown on top, place a sheet of aluminum foil loosely over the top).
Note: You can also bake this cake in a tube pan (for about 45 to 50 minutes) or even in muffin tins (about 20 to 30 minutes) but they’ll be more spongey than gooey (which I like!).