The cracks let everyone know this is a hand crafted cake.

I always have thought that cracks in cheesecake were supposed to be there and for me, they enhance it.

Though I try to make my cakes/pies/tarts look as good as possible, I don't fret much about small visual imperfections. I figure it's not meant to look like a perfect professional version - hopefully its deliciousness and the heart I put into making it are what my guests will appreciate. (Sometimes minor incidental flaws can even add to the homemade charm.)

Obviously, there are limits - if big chunks of cake stick to a pan or crust edges burn, I attempt cosmetic surgery or camouflage (or just don't serve it to guests.) But I say embrace small flaws - like a few cracks in your otherwise beautiful cheesecake. (Btw, the cracks might barely be noticeable, if you plate cut wedges on their sides before serving.)

I would never have thought of that! Thank you fir your time! I think I will look into a subscription to cooks illustrated!

I did find a possible solution for the cracks from Cooks Illustrated:

1. Remove the sidewall from the springform pan while the cheesecake is warm. Wrap a cloth ribbon snugly around the cake, preferably one that covers the sides completely (about 3 inches wide for most pans).
2. Secure the ribbon with a binder clip, and leave the ribbon in place until the cake has cooled completely.

Unless you are taking to to some high-falutin' party, no one is gonna care about the cracks. Everyone will just be thrilled you made cheesecake.