How do I prevent a springform pan from leaking?

The batter is too runny, use a thicker batter or use a different pan that is in one piece...

Is the leak coming from where the latch is or from the groove where the bottom meets the sides?If it's at the bottom your base might be a little warped or the latch might not be latching tight enough.Try tying a couple a couple of loops of cotton kitchen twine all the way around the pan a few times so that it's good and tight.Other than that you might try lining the entire pan with tinfoil so that it covers the bottom and goes all the way up the sides without any gaps.If you do that though you'll get wrinkles in your cake.If you really wanted you could also try to find a place that could put a food-grade silicone gasket around the rim of the base so you get a good seal but that could be very costly.Of course you should also check to see if it's still under waranty.Maybe they'll give you a new one.

Lots of springform pans leak no matter how expensive or cheap. Wrap some foil around the bottom of the pan and put an empty baking sheet on the lower rack to catch anything else that might drip out.

Greasing and flouring the pan liberally might help, but springform pans do tend to leak a bit; it's just the way they are put together. If you're getting a lot of leakage, your batter is too thin.

Had this occur the first time we baked a cheesecake. I feel it used to be as a result of the pan leaking. WE just made one for Christmas and it turned out perfect. WE wrapped the pan with HEAVY responsibility aluminium foil. 2 Layers. We also put the entire pan in a water bath in a roasting pan. It cooks it gradual and evenly....Kinda like a creme brulee. It grew to become out first-rate! Excellent success!!!

Obviously the pans aren't great it they're leaking. Mine are cheap from Costco but they work. Did you try wrapping it in tinfoil tightly? Don't put it inside a waterbath, put the waterbath on the rack below it.