A cracked cheesecake is almost always a sign of overbaking. The center should still jiggle when you pull it from the oven. It will set as it cools. Trust the jiggle.
The water bath is non-negotiable. Wrap the bottom of your springform in foil and park it in a roasting pan of hot water. This creates a humid environment that prevents the top from drying out and cracking.
Room temperature ingredients are the other half of the equation. Cold cream cheese lumps. Lumps are the enemy of a smooth, dense cheesecake. Pull everything out of the fridge at least two hours ahead.
Finally, do not rush the cooling. A slow cool in the oven with the door cracked, then three hours on the counter, then at least four hours in the fridge. Eating a cheesecake too warm is the same as eating it too early.