Ingredients
For the crust:
* 		1.5 cups (150 g) graham cracker crumbs (finely ground)
* 		2 tablespoons granulated sugar
* 		4.5 tablespoons (65 g) unsalted butter, melted
For the filling:
* 		32 ounces (900 g) cream cheese, at room temperature
* 		1 cup granulated sugar
* 		2 tablespoons cornstarch
* 		4 large eggs, at room temperature
*       1 egg yolk, at room temperature
* 		0.5 cup (120 ml) heavy cream
* 		1.5 teaspoons pure vanilla extract
Instructions
* 		Preheat oven to 350°F/180°C. 
*       Wrap the outside of a 9-inch springform pan with foil (does not have to be one piece).
* 		In a medium bowl, mix together crumbs, sugar, and melted butter. Press mixture into the bottom of prepared pan to form an even layer of crumbs. 
*       Bake for 8-9 minutes until golden brown. Allow to cool completely.
* 		Increase oven temperature to 425°F/220°C.
* 		Beat cream cheese on medium-low speed until smooth and lump-free. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract and beat just until combined and smooth. Pour batter over cooled crust and spread evenly
*       Bake 10 min, then lower to 225 and bake 2 hours. When finished, open over door but do not remove cheesecake, let cool for hour in oven. Chill overnight.