NY Style Cheesecake
Ingredients
For the crust
2 cups finely ground graham crackers (about 30 squares)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, melted
For the filling (8 inch pan)
3 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1⅓ cups (264g) sugar
3 Tbsp. cornstarch
1 Tbsp. pure vanilla extract
2 extra-large eggs
⅔ cup (151g) heavy whipping cream
For the filling (9 inch pan)
4 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1⅔ cups (330g) sugar
¼ cup (28g) cornstarch
1 Tbsp. pure vanilla extract
2 extra-large eggs
¾ cup (170g) heavy whipping cream
Directions
Make the crust
  1. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  2. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
Make the filling
  1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
  2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  4. Wrap the bottom of the springform pan with a double layer of heavy duty foil to prevent leaking. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.
  5. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 hour 15 minutes. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).
  6. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
Recipe via Epicurious.