Thanks to Vicki and Hilda who commented on the Apple Crisp Cheesecake post with helpful questions and answers. Hilda of Kitchen Conservatory asked about making this gluten free and before I could think about it, the answer was supplied by Vicki Bensinger who has her own blog www.vickibensinger.co . Kitchen Conservatory also has the cheesecake pans I always talk about.
Whole Foods has gluten free graham crackers. Vicki has used them in other cheesecakes and says you can’t tell the difference.
She also reminded me about leaving the cheesecakes in the oven to cool which helps prevent cracking. We did this with most of our more delicate cheesecakes at the bakery and I do this for the Lemon Ricotta Cheesecake at Tony’s, www.tonysstlouis.com. My recipes take the cooling time into account but if yours doesn’t, simply crack the door open (a wooden spoon stuck in the door does a great job) and leave the cheesecake in until the oven is cool.