I learned this week that if you will bake your cheesecake with a pan of water on the bottom rack of the oven, your cake will turn out much better. I tried this with my mother's key-lime cheesecake just today. I haven't ever made this cake where It didn't crack in the middle. - Today it was perfect! The pan of water made all the difference! Can't wait to sink my teeth into it! (in the refrigerator for 24 hours momentarily!)
Cheesecake loves a MOIST oven!