THE SAME CRACKING THING APPLIES TO THE DREADFUL,HORRIBLE CRACKED CHEESE CAKE.I ALWAYS PLACE MINE IN AN OLD ROASTER PAN OF WATER THAT COMES HALF WAY UP THE SIDES,A BAINMARIE OR WATER BATH. THAT KEEPS THE BAKING TEMPERATURE LOWER ON THE OUTSIDE OF THE SPRING FORM PAN THUS THE OUTSIDE DOES NOT COOK AS FAST AS THE SLOWER BAKING INSIDE. AS THE INSIDE BAKES IT CONTRACTS THE SAME AS THE FASTER BAKING OUTSIDE. IF THE OUTSIDE IS STUCK THE INSIDE DOES PULL CRACKS ACROSS THE REST OF THE TOP OF YOUR CAKE. OVER BAKING NOT ONLY MAKES YOUR CHEESE CAKE GRAINY BUT UGLY. A NICE SWEET SOUR CREAM TOPPING WILL NOT HELP, IT USUALLY SINKS INTO THE CRACKS. YOU CAN HIDE THE UGLY CRACKS. A CANNED PIE FILLING DUMPED OVER TOP OF THIS BOO BOO NORMALLY WORKS WELL TO HIDE IT ALL. HUGS, LISA

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