* Before mixing have eggs and cream cheese at room temperature. Then beat the cream cheese until light and fluffy before blending in the other ingredients.

* Use an electric mixer or food processor to beat the filling. Beat at medium speed just until smooth. If you overbeat or mix at high speeds, if can cause cracks to form in the cheesecake as it bakes.

* Cheesecakes are egg based, and they need low heat. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake.

* DO NOT OPEN THE OVEN DOOR DURING THE FIRST THIRTY MINUTES OF BAKING. Ddrafts can cause a cheesecake to fall or crack.

* Let the cheesecake REST after baking. Unless other directions are specified in the recipe, when the cheesecake is done, turn off the oven and open the door.

* Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.

* The cheesecake is done when center is almost set, but jiggles slightly when gently shaken. Cheesecakes always need to be well chilled before serving, preferably eight hours or overnight.