How do I add a strawberry swirl to my cheesecake without cracks and craters?

I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of big red craters! What am I doing wrong? How do I make a strawberry swirl without having the cheesecake full of the cracks and craters?
Here is a second picture after it cools a bit. Some of the crack come back together and others are still wide open.
Edit:
I was using this recipe and then added my own swirl: https://sugarspunrun.com/best-cheesecake-recipe/
Best Answer
I'd mix a small amount of your cheesecake batter with your strawberry component to help with it's bake stability. Try that and swirl that in. Hope that helps.
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How do I keep my cheesecake from splitting?
Set your cake pan inside the water bath (it's a good idea to wrap it in foil\u2014even if it says leak-proof!) and fill the pan with boiling water. Then bake as normal. The water bath helps bake the cake more evenly and \u201cit provides a moist atmosphere that'll keep it from drying out and cracking,\u201d says Catherine.How do you swirl a cheesecake?
Use a piping bag or a teaspoon, add small dollops of fruit filling or jam into your cheesecake batter (this is our favorite store-bought strawberry jam). Then use a toothpick to swirl this way and that until you get the look you want. Swirl a little, swirl a lot\u2014it'll look great no matter what!What causes a cheesecake to crack?
Baking Cheesecake Big cracks are often caused by drafts and temperature changes. Avoid overbaking! This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2-inch to 3-inch wobbly spot in the center of the cheesecake.How do I fix a cracked cheesecake?
How to Fix A Cracked CheesecakeHomemade Strawberry Swirl Cheesecake Recipe
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Answer 2
Here is advice I found online for adding a swirl into a similar cheesecake recipe:
Put the jam and lemon juice in a small saucepan and heat over low heat, stirring often, until melted and smooth. Drizzle 1/4 of the jam mixture in stripes over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam. Swirl gently with a thin knife to marbleize the batter slightly.
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Images: Cristian Mihaila, Skyler Ewing, Valeria Boltneva, Danik Prihodko