Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks. When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles. Bake the cheesecake in a water bath for a more even cooking temperature. Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven-until you turn the oven offu003cbr/u003eu003cbr/u003e