Dora Allan wrote:

> I make a wonderful cheesecake with cream cheese, sour cream and eggs,
> this cake needs to be baked for 1 hour then turn off the oven for 1 hour
> then open the door for 1 hour. My problem is it ALWAYS cracks on me, how
> can I avoid this.
> Thanking you in advance

Overcooking is one thing that will cause this. I find if I
remove the cake slightly before it's 100% solid I'll end up with
a smooth surface and it will still be completely cooked.

Check for doneness by jiggling the cake slightly. If the center
1/3 appears slightly fuid then it's done.

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