Preheat the oven to 325°F. Crush graham crackers (or use food processor), add sugar and melted butter. Mix together and press into 9-inch springform pan. Bake for 8-10 minutes, until crust is lightly browned.

In an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch together on medium speed, about 3 minutes, scraping down the bowl several times.

Add vanilla and eggs, mix well. Add cream and mix until completely blended. Do not overmix!

Increase oven temperature to 350°F. Wrap the bottom and sides of springform pan in foil. Pour batter into prepared crust.

Place the foil-wrapped pan in a large shallow pan. Pour in hot water until it is about 1 inch up the side of the springform pan. Bake until light golden brown and the center barely jiggles, about 1 hour and 25 minutes. If the center still jiggles, bake an additional 5-10 minutes.

Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Refrigerate at least 6 hours or overnight.