°1 1/2 tsp. graham cracker crumbs
°1 tsp sugar
°6 tablespoons melted butter
°Four 8-ounce packages of PHILADELPHIA Cream Cheese, at room temperature
°1⅔ cup sugar
°¼ cup cornstarch
°1 tablespoon pure vanilla extract
°2 extra-large eggs
°¾ cup heavy whipped cream
Blending all ingredients and press to 9 inch springform pan.
Bake at 350 for 8 minutes. Letting cool.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package cream cheese, ⅓ cup sugar and cornstarch together over low heat until creamy, about 3 minutes , scraping the bowl several times.
Stir in the remaining cream cheese, one packet at a time, beating well and scraping down the bowl after each.
Increase the speed of the mixer to medium and incorporate the remaining sugar, then the vanilla.
Adding eggs, one at a time, beat well after every.
Stir in cream until completely blended.
The filling will look light, creamy, airy and almost like puffy clouds. Be careful not to overmix! Gently lay the dough over the crust. Wrap sides of pan in foil.
Place the cake pan in a large, shallow pan with hot water that comes halfway (about 1 inch) up the side of the springform pan. Bake until the edge is lightly browned, the top lightly browned and the center barely jiggles, about 1 1/2 hours. If the cake is still soft around the edge, bake for an additional 10 minutes (baking time will be about the same for 8-inch and 9-inch cheesecakes). Removing cheesecake from water bath, transfer it to a wire rack & let cool for 2 hours. Refrigerate to cold.