Basic Cheesecake

Junior's, New York

1 Package of Graham Crackers
2 Tablespoons Sugar
6 Tablespoons Butter

3 Packages Cream Cheese, 8-ounce packages
1 1/3 Cups Sugar
3 Tablespoons Cornstarch
1 Tablespoon Vanilla Extract
2 Eggs
2/3 Cup Heavy Cream

Preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch spring form pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

To make the crust put the graham crackers in the food processor until there are no chunks. Place graham cracker into a bowl, add sugar. Add the melted butter. Put into the bottom of the spring form pan.

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to over mix!

Gently spoon the batter into the foil-wrapped spring form and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours.