Cheese cake secret..

Care to share this with everyone..i found this somewhere, but i have forgotten the source..

For the best result with baked cheesecake:

• Do not over beat the batter
• Bake in the lower half of the recommended oven temperature. Allow to cool in the oven without opening the door before chilling in the refregerator
• Should the cheesecake turn out with crack surface, simply top the cooled cheesecake with a mixture of 300ml of sour cream, 2 tablespoon icing sugar & vanilla. Bake for another 1o minutes at 180 degrees or until lightly set

Happy trying.. :)