If the surface has a wet or shiny look in the center, leave it in the oven a little bit longer. Remove cake from oven and run a knife around the inside edge of pan to prevent the cake from cracking while it firms up. Then turn off the oven and return the cake to the oven for an additional 30 minutes to 2 hours or until center is firm. This works well. Storing it uncovered prevents moisture from forming on the surface.
Cheesecakes often crack.
Do not bake cheesecake at too high temperatures. Check tempeature with an oven thermometer. Most ovens give false readings, check to see how far yours is off and make corrections when using it. Should your cake have cracks, after it cools, smooth away cracks and flaws with a warmed, wet, sharp knife. Simply dip the knife in hot water and then make the repairs.