Hi everyone! I've been trying to make this matcha basque cheesecake but it cracks EVERY time. I've attached a photo here of my latest attempt. For reference I've been using a 9 inch pan so I modified the recipe and it tastes fine, it's just that it always cracks on top. I've also tried lowering the baking temperature so I've tried baking it at 400 and 385 degrees on separate occasions but no luck.
Does anyone have tips for what to do to not have it crack? Thank you in advance!
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