1. ovens are different. if not using a water bath, try baking it around 250-275 degrees. my home oven runs very hot .
2. when you take the cheesecake out of the oven, let it cool for 15min. and then run a thin paring knife around the edge between the cake and the pan. it will release the cake and as it shrinks it wont pull and crack on the inside.
3. do not put a warm chesecake in the fridge. be patient, let it come all the way down to room temp before chilling.
4. do not over cook the cheesecake . take it out of the oven when the eggs have just coagulated, the center will look a bit jiggly, but carry over heating will take care of that. (but be careful, you dont want it too jiggly. )
if you cant seem to get it right, just slice the cooled cheesecake before serving and no one will know. or put a topping on it. :) whipped cream fixes almost everything.