Start with everything at room temperature.
Don't overbeat eggs - it causes cracks. When adding eggs one at a time, mix only just until they're blended, then add the next one.
Overbaking causes BIG cracks-always cool the cheesecake in the oven with the door open.
Place a shallow pan of water on the bottom rack of the oven before preheating. The additional humidity will help prevent cracking.
Concentric cracking and/or an over-browned top indicate either the oven heat was too high or the cheesecake was baked too long.
Run a sharp knife around the inside of the pan before cooling to prevent cracks.
When making the crust, press it evenly into the bottom and about 1/4" up the sides.
If it's an unbaked crust, chill it in the fridge while you make the filling. That way it won't get pushed around when you pour the filling in.
Bake crusts (approximately 10 minutes at 350º) for crispier texture.
When making cheesecakes in a water bath, use heavy duty tinfoil between the crust and the pan to prevent leakage.
Look around the kitchen; you can use an amazing number of things for the crust. Teddy Grahams, zweiback, biscotti, macaroons, 'Nilla wafers, ground nuts...pretzels are good with tangy things like cherry and strawberry.
For neater slices, use a thin HOT knife, and wipe it clean between each slice. Or use dental floss or carpet thread.
To allow for variations in ovens, test a baked cheesecake 5 to 10 minutes before minimum time indicated in a recipe. Don't worry if your cheesecake's center is slightly jiggly or soft--it will firm as the cheesecake cools.
Store all leftovers in the fridge, covered tightly with plastic wrap.