Cracks will naturally happen, mine had it. If it does happen, it’s no big deal, that’s why I made an option to make an ube whipped cream to cover it. But if you want to try and prevent it you can do two things. One, try not to open the oven until you hit the 60-minute mark. You want to keep the humidity in the oven for as long as possible. And two, do not overbake, once you see that the center of the cheesecake is wobbly and the edges are set. Turn off the oven and let it cool inside with the door open. This will help the cheesecake gradually cool down.