Here are some tips to keep your cheesecake from cracking:

• Make sure all of your ingredients are room temperature so they blend together better – this also ensures you have a very creamy cake
• Don’t over mix, this will dry the cake out
• Stir, don’t beat the batter to avoid incorporating a lot of air. You don’t want a fluffy batter, well, unless the recipe calls for a fluffy batter
• When you take your cheesecake out of the oven, let it cool for about 10 minutes on the stove, and then take a sharp knife and go around the edges of the pan. When the cake cools and shrinks, the pan won’t pull on the cake making it crack
• Let your cheesecake cool all the way to room temperature slowly and THEN put it in the refrigerator. Quick cooling can make it crack, too.