Great Question, the main trick to prevent cheesecakes from cracking is to bake them slowly as well as cool gradually. Quick changes in temperature upset the structure of the cheesecake causing cracks. I also recommend using an aluminum springform pan, the dark gray pans absorb the heat more and this also may cause a crack in the center of the cheesecake.
I have also attached a link to tips on How-to-Make a Cheesecake, that you may find helpful.
Answered 12/03/2012 by astuart