Temperature of Heavy whipping cream in NY cheesecake?
I've made NY baked cheesecake on a number of occasions and have never brought the ingredients to room temperature before mixing, (mine has cream cheese, soured cream and flour in it). That said, it does take me a good ten minutes to mix everything together (including the vanilla seeds) but I still don't think the mix is room temp when I put it in the oven.

One thing I do do, is when it's a minute off being ready, I turn off the oven, open the oven door and leave the cheesecake in the oven to cool slowly, this usually prevents the top from cracking.