Junior's Cheesecake

Adapted from Junior's!

1 3/4 cups graham cracker crumbs
5 tablespoons melted butter
In a buttered 9 inch springform pan, place graham cracker crumbs and melted butter and press on bottom of pan.

4 eight ounce packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream.

Preheat oven to 350 degrees. Wrap bottom of springform pan with foil.
Place one package of cream cheese, 1/3 cup of the sugar, and 1/4 cup cornstarch in mixer. Beat on low until creamy, about 3 minutes.  Beat in remaining packages of cream cheese.
Increase mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.  Add eggs, one at a time, beating well with each addition.  Blend in the heavy cream, but do not overmix, just blend.
Gently pour cheese filling on top of graham cracker crumbs.  Place the springform pan in a shallow pan containing about an inch of water. Bake about 1 hour until top barely jiggles when you shake the pan.
Cool for an hour and then cover cake with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight.