re the cheesecake - a pan with boiling water on the lower shelf, AND leaving the cheesecake in the oven (turned off) does it every time. Before you put the cheesecake in the 'fridge, run a very sharp knife around the sides. I've never had a crack.
Not a baking tip per se, but it worked wonders for me - rather than dipping something (chicken, say) in flour, then egg - use corn starch. Results in crispy rather than gummy.
Lastly, when baking cookies or brownies - moisture (i.e. chewy) comes from brown sugar, not butter or eggs. So if you want chewier chocolate chip cookies, add a little extra sugar.