Three Layer Cake

Baking the cheesecake at a lower temperature (300 F) in a pan that has been filled with water, for a longer period of time (1.5 - 2 hours) will yield a cheesecake that is crack free and baked evenly. 

Mix the cream cheese by itself on a low speed to smooth it out before adding the sugar, eggs and other ingredients.  This will help to give it a smooth textured batter. 

Keep the speed on 1 the whole time while mixing the ingredients because any extra air incorporated into the batter can cause cracks in the cheesecake as it bakes. 

Score, or run a thin knife around the inner edges of the pan once the cheesecake has cooled at room temperature.  This will also help prevent cracks and make it much easier to take the cheesecake out of the pan. 

In my shop we actually crack all of our eggs, mix them well, and then strain them.  There is nothing worse than wanting to bite into the creamy goodness of a cheesecake, but instead biting into a nice, fresh egg shell.  If this is too much, crack your eggs then let them rest for 15-20 minutes in the refrigerator.  Pour the eggs into another bowl, SLOWLY, and you may find a few small egg shells just waiting to jump into your batter.