Cheesecake batter always starts boiling in the oven

The author is struggling to bake a cheesecake in their new oven, which is more sophisticated than their old one. They use a basic recipe with 1000g cream cheese, 1.25 cups sugar, 5 eggs, 0.5 cups sour cream, and a teaspoon of vanilla. In their old oven, they would bake the cheesecake at 180°C for 40 minutes with only the bottom heating element on and a pan of water on the bottom shelf. However, in their new oven, the cheesecake batter starts boiling at the top, resulting in a crumbly top layer instead of a creamy one. They've tried lowering the oven temperature, covering the cake with foil or a ceramic plate, and baking with a pan of boiling water, but nothing seems to work. The flavor of the cheesecake is still great, but the texture is off. The author is looking for help to figure out what they're doing wrong and how to get the same results as before. The old oven had a simple heating filament at the top and bottom, while the new oven has more advanced features, including a fan option. The author is unsure how to adjust their baking technique to accommodate the new oven. They've tried baking the cheesecake in a water bath, but it still boils. The author is desperate to fix the issue and get back to baking their famous cheesecake.