To make this cheesecake, you will need a 9-inch springform baking pan, large roasting pan, and a mixer.
Before making the cheesecake, prepare the pan by wrapping outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking some water inside. Wrapping outside of the springform in foil will help keep water out.
Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.
Combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar in a mixing bowl and mix very well.
Spray inside of the springform pan with some cooking spray, making sure you get the sides too.
Spread crumb mixture in the bottom of the prepared springform, evenly pressing it over the bottom and a little up the sides.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. I give it a good 2-3 minutes of beating to get is soft and smooth. Scrape sides and bottom on the bowl and beat for another minute.
Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.
Add sour cream, vanilla extract, and heavy cream and beat, still on medium-high speed, until all mixed very well.
Lower the speed and beat in corn starch. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.
Transfer batter into the springform and spread in evenly.
Baking The Cheesecake:
Preheat oven to 325°.
Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven. Take the foil wrap off the pan.
Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
Storing The Cheesecake:
Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
Cheesecake will last up to 5 days in the refrigerator. Store it in the original baking pan and make sure to re-wrap the pan with plastic wrap air-tight after each time you take out a slice.