@Coren ,
I'm to lazy to reread all the posts. I have a few questions for you.
...Do you have an instant read thermometer? Thermo pen makes a great one and you'll be surprised how much you can use it. Great home kitchen investment.
...I mention this because, just about all cheesecake formulas, will crack when cooling if you have overbaked it. Once the center of the cake reaches 65c it is done.
...Some more minutiae,
...You can't have any of your ingredients chilled or cold. They must be minimum, room temp or higher. Just be careful how long you keep the eggs out.
...Use a good cream cheese. neufchatel has more moisture then regular CC. Can't use lite, whipped, W/O adjusting.Philly is really the best. Don't freeze it before use.
..
.Do Not !!! open the oven door to check. Don't bump oven when baking.
...If you don't have one, purchase an oven thermometer and make sure your oven is calibrated.
...
The Zen of CC. is important. There is nothing rough or masculine about CC. It needs to be gently heated. Hot rough fast heat will kick those eggs and they will expand. Which
translate to deflating when cooling. It's better to err on the side of low heat and increase it gently.
...The same is true for the mixing. CC and sugar, mixed maybe 4 min. on med-low speed. salt, mix a bit more. Vanilla, mix a bit more. Then the eggs slip in one at
a time, mixing a bit to incorporate, after each one. NOTICE, I say mix, not beat.
...Remember the CC will keep baking after the heat is turned off. Account for this if your going to gently open the door and let the CC remain for a while to set. End the heat
...oh, maybe 55, 56, 57c
If these things don't give you what you're looking for, I'll have to hop a plane with Flipflop and we'll bake one with you./img/vbsmilies/smilies/biggrin.gif hth's