- 1 recipe crust of your choice (the recipe calls for Junior's Thin Sponge Cake Layer for Cheesecake, but I'm not a big fan)
- 4 (8-oz each) pkgs cream cheese (the regular kind, not light Neufchatel), at room temperature
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 Tbsp pure vanilla extract
- 2 extra-large eggs
- 3/4 cup heavy whipping cream
While the cake cools, make the cream cheese filling: Place one 8-oz package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of 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 adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended. Be careful not to over mix the batter.
Gently spoon the cheese filling on top of the crust. Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake at 350°F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.