One of the best things you can do to prevent cracks is to make sure your crust is pressed higher up the sides of the springform pan than the batter is. Doing this allows the crust to shrink with the cheesecake as it cools, eliminating the tension that would cause cracks. Another thing you can do is make sure your strawberry cheesecake cools slowly; don't take it straight from the oven to the fridge. I let mine cool at room temperature before chilling, but you can turn the oven off and open the door partway to help it cool even more slowly.