That doesn't seem like a bad recipe to me, cheesecake recipes usually are that simple, but it doesn't really seem like she knows too much what she's doing. :P You don't have to "hope that it doesn't crack." If you don't overmix the batter, and you bake the cheesecake in a waterbath (putting the cheesecake pan in a deep-sided dish like that, and put an inch or two of hot water in and bake it like that), and letting it cool properly when it comes out of the oven, you should be all right. :P

And this is just a preference, but I would leave out the flour. But that's just because I like my cheesecakes super dense and rich, not at all cakey. But that is up to you! Or perhaps your dad. 3T might not even do that much.

Also, make sure to have the cream cheese and eggs at room temperature before mixing, so they get incorporated easier, and to make sure you don't overmix the batter. Mix until everything is just incorporated.

And when you take it out of the oven, it should just be wobbly in the center. If it's not, there's no harm in leaving it in longer. But if you accidentally take it out too early, shouldn't be to much of a problem if you stick it in the fridge for like a day, then most of it should set, and should just be a little gooey in the middle. :P

Hmm, I know I was kind of all over the place with this reply. Oh, also, grease the sides of the pan with butter or something like that to help with separating the cheesecake from the sides.

Okay I'm done for now. :aimblush: