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There are two reasons why cracking occurs, baking and cooling process, and over beaten eggs
The recipe calls for almost a merenge to be made. once the Merenge is ready, do not mix the eggwhites and the cheesecake mixture, you will only pop bubbles in the egg whites, use a folding motion. (I owe this one to good eats)
Baking Cracks occur because of the moisture given off, or drafts during the cooling process.
to reduce the chances of cracking (no promises) wrap the bottom of the springfoam pan in one sheet of tin foil, and place the entire tin foil/spring foam pan on a jelly roll sheet pan, or edged cookie sheet, and add boiling water to the outside. the cheesecake probably dryed out too quickly. Once done with the cooking time, open the oven door slightly, (I keep it open with a wooden spoon) and allow to cool for at least an hour. this will keep the cheesecake moist, and allow it to fully cook (during the cooling process. Most commercial type ovens have steam injection systems to take care of the moisture problem.
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