I'm rather surprised you don't have the sure fire way to prevent cracks.... wrap the pan in foil and put it in a water bath in the oven. You can mess up all kinds of other things, but a crack will never appear. Also, cheesecake should still have a slight jiggle when coming out of the oven. I'm not talking a wet jiggle, but a slight jiggle no less (think firm jello). Otherwise, you've over baked it and it will be a dry cheesecake. Lastly, I'd never take a cheesecakes temp. You end up with a big ugly hole. Know your oven temp, know your cook time and start with EVERYTHING at room temp, you have no reason to make a big hole taking it's temp. :) .... Just my .02.

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