I've made Rose Levy Beranbaum's cheesecakes successfully many times, and every time there's a section in the center, at least three inches in diameter, that wobbles wildly as if it were totally runny inside. I'm always amazed that after chilling, the cake is perfectly cooked. The simplest way to avoid cracks is to shorten the cooking time, but you also can play with other variables. Sugar slows cooking by blocking the coagulation of proteins, so adding more provides an extra barrier against overcooking. Another option is to cut an egg out of the recipe.
Fewer eggs means fewer proteins, a slower rate of coagulation, and slower cooking.
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