Honestly little cracks don't bother me. I have tried all the tricks and sometimes you will just get some cracks. Some tips that seem to help: -Avoid over beating the batter, especially after the eggs are added. It will put too much air in the batter and this causes cracking. -Don't open the oven to check on the cheesecake until the minimum time. Doing this will lower the temperature of the oven and create an inconsistent baking time. -Cool the cheesecake at room temperature if your kitchen is warm. If it is cooler, let the cheesecake cool slowly in the oven after you have turned it off. Leave the door open a crack for about 30-40 minutes.