Why does my cheesecake have syrupy leakage?

Hi, I have a recurring cheesecake issue and want to chase down the source of the problem. Often, my cheesecakes have soggy crusts and a thick, syrupy drip that leaks from the bottom of the springform pan. I just made one following this recipe, which was pretty straightforward:

4 packages of cream cheese, 250 grams each

4 eggs

2 cups sugar

1 cup sour cream

We didn’t use a bain-marie this time, so there’s definitely not water getting in.

A thick syrupy “something” dripped onto the bottom of my oven from the pan… and onto the counter as it was cooling… and puddled in the fridge as it was chilling… I served it tonight and the lovely crust was soggy too. (I mean, we ate it, but still…!)

Does anyone know what causes this to happen?