Cracks form as the cheesecake cools. While the cheesecake cools it starts to contract but still in the pan the cheesecake edges are still stuck to the side this causes the cracks to form. u003cbr/u003eu003cbr/u003eTo not have your cheesecake crack you can take it out of the oven a few minutes before time is up but you risk it being not cooked thoroughly.u003cbr/u003eu003cbr/u003eAnother thing is running a knife all around the batter, to help remove any air pockets that are trapped inside the cheesecake. As it bakes the air rises, and causes cracks.