I usually make my own recipe cheesecake, but decided to try this one b/c this sounded really good, and is a 'high' cheesecake. Have yet to taste (still in oven), but smells heavenly. I normally dont use a waterbath, but what I do to avoid cracks is place the springform pan on a very sturdy baking sheet when cooking, and never open the oven door. You can easily watch it from using the light switch, of course. When done, turn off oven and leave it in there for an hour, or leave door open ajar. Always refrigerate cheesecake for at least a day or more for optimum flavor, before serving. Never use 'whipped' cream cheese, always buy the 'block' cream cheese, that should always be softened.
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I usually make my own recipe cheesecake, but decided to try this one b/c this sounded really...