The Cheesecake Lover's Cheesecake

Preheat the oven to 350°F (175°C)

For Crust: Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.

For Filling: In a large mixing bowl, beat 8 ounces of the cream cheese, 1/3 cup sugar, and the cornstarch with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Reduce mixer speed to low and blend in the heavy cream until just blended, being careful not to over mix the batter.

Gently spoon the cheese filling on top of the cooled graham cracker crust. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours or better yet, overnight. Remove the sides of the springform pan. Slide the cake off the bottom of the pan onto a serving plate. Or, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Store, covered, in refrigerator.