Start with room-temperature eggs and cream cheese. If the ingredients are too cold, the filling can turn out lumpy. To make sure the crust stays intact, firmly pack the crumb mixture into the pan with lightly oiled hands, or press it with the bottom of a measuring cup. To avoid cracking, let the cheesecake cool gently and gradually. Open the oven door slightly and leave the cake inside for at least 20 minutes after baking. Dip your knife in hot water and dry it off with a towel between each slice to get clean cuts.