This dessert is notorious for cracking as it cools (one of the reasons you’ll see so many recipes that include a top crust — to cover the cracks). Personally, I don’t worry so much about the cracks. When you cut it into slices, just try to get one edge of your cut to follow the natural crack. After that, no one will notice.  If you’re still concerned, a dollop of whipped cream will cover any imperfections.