Another Cheesecake Question

[yvettel]

For Thanksgiving, I made my BF cheesecake. It was incredible. My only problem with it, it was too brown. the surface looked almost like toasted walnuts brown. Now obviously, it was either cooked on to high of heat or for too long. Directions were to use a springform (check) in a water bath (double check). Started out at 400 degrees for 15 minutes and then lowered to 275 degrees for 90 minutes. Turned off the oven and left in the oven and waterbath for 3 hours. THe original directions say to cook at 275 for 90 minutes or until the surface is golden. I did that. and ended up with a rather dark surface once the 3 hour waiting period was over. Any suggestions for not getting the dark surface? Im hoping to make this again tomarrow (or Friday?) for Christmas with my family and Id like it to be pretty. It already tastes like manna from heaven in my humble opinion. :D

Also, any good storage tips for keeping the cheesecake from Thursday through Monday in the fridge without any condensation issues?

And in return,

In a crockpot-
1/4 cup butter, melted
2 tablespoons chili powder
1 tablespoon liquid smoke
24 oz dry-roasted peanuts
1T cayenne (or to taste for heat ;) )
Mix the nuts with the butter. Mix with the chili powder and liquid smoke. Cook on 'low' for 2 - 2 1/2 hours, stirring occasionally.

Thank you!