Wrap the outside of your springform pan tightly in two to three layers of aluminum foil to prevent water from leaking in.

Spray the inside of the springform pan lightly with nonstick spray.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Pour it into your prepared pan.

Use the bottom of a measuring cup to press the crust firmly across the base and slightly up the sides.

In a large mixing bowl, beat the softened cream cheese on medium-high speed until smooth and fluffy for about 2-3 minutes.

Add the sugar slowly while the mixer runs, and then add the eggs one at a time, mixing just until each egg is incorporated.

Mix in sour cream, heavy cream, and vanilla until fully combined, then lower the mixer speed to add cornstarch until it disappears into the batter.

Pour the cheesecake batter over your prepared crust and spread it evenly. Preheat your oven to 325°F.

Place a large roasting pan in the oven, and set your foil-wrapped springform pan inside it. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform.

Bake for 85 to 90 minutes, until the center is set but still has a slight jiggle.

Turn off the oven and crack the door open halfway, let the cheesecake rest inside for 10 minutes to cool.

Remove the foil and let the cheesecake cool for about an hour at room temperature.

Run a knife around the edge to loosen it, cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.