why does my cheesecake sink

I would like to know why a lot of my cakes sink in the middle. I guess it's because the middle is still not cooked enough. Yet even when I bake them for longer than the recipe states I still often have problems with sinking. The temperature of my oven has been tested and is accurate. Is there anything I should do differently in the mixing process? It is very disappointing to put a tray filled with cupcake batter into the oven only to watch them sink when you pull them out. There are quite a few reasons that cupcakes

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