Avoid over-mixing your batter as that will add pockets of air into the mixture that expand and contract while baking. Additionally, cook the turtle cheesecake at a temperature of 325° F - low and slow is the way to go. When the cheesecake is almost done, turn the oven off and crack it open and leave the cheesecake in still-hot oven for 30 minutes, followed by letting the cheesecake cool on the counter before refrigerating. This allows the cheesecake to slowly adjust to temperature changes, thus reducing the risk of cracks.