I would vote to say the cracks could also be due to over beating..bring
all of your ingredients to room temp and always mix on low...and just
long enough to get the smooth batter...
another hint...
line the inside of your spring form with plastic wrap..this allows the
cake to pull away fromthe rim of the pan when cooling instead of
clinging to the pan so to give it cracks...
I run a professional bakery and this is what we do...
I posted our batter formula some time back but never saw it post...????
if you areinterested..let me know and I will email it to you