Source  Brown Eyed Baker

Recipe Added:  11/17/2014

Cheesecakes crack for a few different reasons. Here are some reasons and how you can avoid them:
(1) Too much air. If you over beat the batter, it can crack. Be sure that the cream cheese is totally smooth before you add the eggs. Once eggs are added, only beat as much as is necessary to combine the batter, no more.
(2) Overbaking can cause cracks. Only bake the cheesecake until is set around the edges and still wobbles a bit in the center 2-3 inches.
(3) Many people will say that baking in a water batch eliminates cracks, but I’ve had cracks baking that way, and none without a water batch, so I’m on the fence on that suggestion.
(4) While it’s cooling, the cheesecake starts to shrink. To ensure it pulls away from the sides of the pan and doesn’t crack in the middle, grease the sides of your pan.
(5) Finally, cool the cheesecake slowly. Allow it to cool completely at room temperature, then refrigerate it overnight for optimal texture.

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