Cheesecakes crack for three main reasons: 1. Too much air in the batter: Mix the cheesecake batter on medium-low speed at first, and only on low speed after you add the eggs. Eggs incorporate air easier, so mix the batter until the eggs are just combined, then stop. 2. Over cooked: See my section below about how to know when your cheesecake is done. 3. Cooled too fast: To prevent this, use the progressive cooling timeline listed in the recipe card, which involves leaving the oven cracked, cooling at room temperature, then refrigerating. If your cheesecake does have cracks, don’t fret too much! You can leave it as is, or you can always cover the top with blackberry topping, lemon twists, or whip cream. Cracks can always be disguised.