Made two cheesecakes using this recipe. On the first, I followed the baisc recipe, with the exception of adding more Bailey's. As reported by the majority of others, it cracked very badly. The second I baked using all the tricks I've read about to avoid cracking. 1. All refrigerated ingredients were brought up to room temperature before mixing. 2. After baking the crust, it was put in the freezer to cool off. 3. After mixing the batter and putting it into the springform tin, the springform was placed in a waterbath, with the water being halfway up the side of the tin. I then baked the cake as written in the recipe, removing the cake from the waterbath at the end of the bake time. I put the waterbath on the shelf beneath the cake, and left everything in the oven overnight. Results: Not even so much as one crack. It was the prettiest cheesecake I've ever made, every bit as pretty as those from the gourmet shops. The recipe itself was a hit, with both cakes devoured within minutes by my colleagues. All raved about it.