I think everyone is wrong about how to fix a cracked cheesecake top

My last cheesecake came out with a huge crack right down the middle, which seems to happen to a lot of people. The common fix you see everywhere is to put a pan of water in the oven, but that never worked for me. I tried it three times and still got cracks. I spent about two hours online looking for other answers and found a tip about letting the cake cool in the oven with the door propped open. I did that, but it still cracked after 45 minutes of cooling. The real fix for me was much simpler: I stopped beating the eggs into the batter so hard. I used to mix them in on medium speed with my hand mixer for a full minute. Now I just fold them in gently with a spatula at the end. Has anyone else found that the water bath advice just doesn't work for their oven?

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