simply overcooked. Michelle gave some great pointers on a water bath for
cheesecakes---I have been taught that cheesecakes with starch--cornstarch or
flour--do not need a water bath, and those with some form of starch need a
waterbath. Follow Michelle instructions for cheesecakes with starch. Be aware
of water baths--if you leave the cheesecake in them to cool down, the cheesecake
with crack because of overbaking.

But, always, as Michelle says, take the cheesecake out of the oven when it looks
underdone. I usually take it out when it has a 3-inch center that is wobbly,
but every baker has their eye set a certain way--some take it out when it has a
2-inch wobbly center--whatever works, works !!! Just remember not to overbake
your cheesecake, and they will not crack.

Sarah