A: Try these tips: 

• Start with all ingredients at room temperature. You will be less likely to over beat when trying to mix a smooth batter. 

• Add the eggs one at a time, and mix only until combined. If you over mix the batter, especially once the eggs are added, you will incorporate unwanted air that will cause the cake to rise in the oven and then fall once the cheesecake cools. 

• For extra insurance, carefully run a paring knife between the crust and the spring form pan so that it doesn’t have a chance to pull away from the sides as it cools.

If your cheesecake does still crack, you can easily cover it up with a layer of sweetened sour cream.

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