Graham cracker crumbs
1 pound, 14 ounces cream cheese
7/8 cup sugar
2 tablespoons corn starch (mix with sugar)
1 extra large egg
1/2 cup heavy cream
3/4 teaspoon vanilla
Lightly butter a 7 inch springform pan. Lightly cover the bottom with graham cracker crumbs.
Thoroughly cream together the remaining ingredients. Pour into the prepared pan.
Bake on the middle shelf of a preheated 420-degree oven for 30 to 40 minutes. If the top turns golden brown before baking time is complete, gently place a sheet of foil across the top of the cheesecake and continue baking.
Remove immediately from the oven. Cool on a rack, then place it in refrigerator for at least 3 hours.
From The Food Maven
