RE: cheescake cracks

Several causes - overwhipping cream cheese gettin gtoo much air into it, cooking too fast or hot or too long. I usually use a water bath - either set pan right into the larger pan filled so it goes halfway up sides of pan cheesecake is iin, of place pan of water beneath the cheesecake on a lower rack. Usually start out in a 400 degree oven and lower temp without opening door to 300 or 325 anc cook another hour. Center of cheesecake should still have a littel wobble in it and the residual heat will finish the cooking process and the cooling in the regrig tops it off if the heat doesn't. Also, start with your cream cheese and eggs ar room temp - always!!!!