A nice, creamy cheesecake. Not great flavor, but very good. Like most cooks I have a few suggestions. 1) Wrap the springform pan with foil! The crust calls for A LOT of butter - next time I'd use half - so a lot of oil seeped out during baking. 2) I used chocolate filled oreos for the crust, gave it a great flavor. 3) added a dash of vanilla, too, as well as a pinch of salt: I always feel that enhances a sweet dish.
The baking times/methods were perfect, I just loosened the sides of the cake from the pan while it was still warm. No cracks (though , other than the initial presentation, I don't know what all the "crack-fuss" is about. So a cheesecake cracks, so what? It doesn't affect the taste one iota; and let's face it, after the first slice no one would notice anyway!
All-in-all, a nice creamy texture and not too dense (like some recipes in this genre tend to be).