here's a little cheesecake tip i learned not too long ago---when combining your filling ingredients, beat the mixture SLOWLY and just until well mixed. whipping your filling at a high speed will incorporate a lot of air into the mix, and, as cheesecake is a pretty dense product, this air will need to escape at some point. as the cake cools, this can result in that nasty fissure we've all experienced :0(...having your ingredients at room temp is helpful, too. i'll bring the coffee, what time should i be there???