Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 7-9 minutes, stirring constantly. You do not want it to be too thick-it will get thicker and thicker during the cooling process (trust me on this one-done it once, well-the very first time, for way too long and the texture was close to a rock!). Pour the filling into crust and set aside.
Bake for about 1 hour. Turn off the oven and let it cool.
Leave the cheesecake in closed oven for first ten minutes and then open the door just a little bit and let it cool completely (I place wooden spoon between the oven door to do that). Once it is cooled, remove from the oven and refrigerate overnight.