Am I supposed to start screaming and crying when my very first cheesecake does this?

I swore to myself that I wouldn't get upset when (not if) this happened. I even told a coworker that I didn't care if it cracked, as long as it tastes good. But I'm sure the neighbors did hear my shriek when I saw what had happened to the center of the cappuccino cheesecake I made this afternoon.

The thing is, it was already cracked a little when I turned off the oven (15 minutes early, I must add). So I thought that would be it, not too bad. You can still see the small cracks along the sides, even though they're dwarfed in magnitude by the enormous crater in the center. I know I did everything wrong, though, so I'm definitely going to try again: I used a mixer to beat the batter, which incorporated a lot of air that turned to steam in the oven and needed a way to escape (apparently a food processor works better); I didn't use a waterbath (the recipe I had didn't call for one); I think I started it in a too-hot oven (the recipe called for a 450 oven for the first 10 minutes, then down to 200 for an hour, which seemed weird from the beginning, but who am I to question it?); and I overcooked it (there was no jiggly middle when I checked on it 15 minutes before it should be done).

I added some embellishments to try to camouflage the mess for the people I might ask to eat it:

Tomorrow we'll see. It has to chill for at least 8 hours before we can eat it. As long as it tastes good, I won't have to cry.