Create new variations by topping this recipe with your favorite fruit.
Serves 8-10
Pre-heat the oven to 350. Butter a medium spring-form pan. Press the graham cracker crumbs into the bottom. Place in the refrigerator for 30 minutes. Whip the cream cheese in a mixer. With the mixture running slowly, sprinkle in the sugar and cornstarch, then add in the eggs and vanilla. Slowly add the cream until all ingredients are well mixed. Pour into the spring-form pan. Place on a cookie sheet and bake for 40-45 minutes (or until the top begins to brown and the cake is firm). Cool at room temperature. Refrigerate. Serve well chilled.