This is a terrific recipe along with the plain version of it. If you mix about a 1/2 cup of sour cream with some melted chocolate chips, then you have a delicious topping that you spread on top once the cake has completely cooled. Then chill it for a couple of hours. Do this with plain sour cream and powdered sugar for the plain version. If you bake it with a water bath, you shouldn't have any cracks, but if you do, then the topping hides them quite nicely. Also, after the baking cycle is done, I let it cool in the oven (off) with the door cracked for an hour. Then I let it cool for an additional 45-60 minutes on the counter before putting it in the fridge. I have made this recipe countless times and these tricks always work for me and I have sinful, beautiful cakes every time. Hope this helps!