Take the cream cheese out of the refrigerator to ensure it is at room temperature before mixing later on.
Butter the inside of a 9 inch springform pan, then line with parchment paper. I like to cut out a round for the bottom, then strips for the sides of the pan.
Cover the outside (bottom and sides) of the springform pan with 2 layers of aluminum foil.
Make the Crust.
Combine graham cracker crumbs, sugar, and salt.
Drizzle in melted butter, mixing often, until graham cracker mix is evenly moist.
Spoon graham cracker mixture into the prepared springform pan. Press into the bottom and about ½ inch up the sides.
Bake the crust for 7-8 minutes, or until the sides start to become a deeper brown. Remove from the oven.
Make the Cheesecake Filling.
Put 1 package of cream cheese, ½ cup of sugar, and all corn starch in the bowl of an electric mixer and beat on low until creamy (3-4 minutes), scraping down the sides of the bowl often.
Keeping the mixer on low, beat in the rest of the cream cheese, 1 package at a time, until fully blended, continuing to scrape down the sides of the bowl often.
Add the remaining sugar, then the vanilla, until fully blended.
Mix in the eggs, one at a time, until fully incorporated.
Add the heavy cream and mix just until blended. Be careful not to overmix!
Put It All Together and Bake
Pour the filling into the crust.
Place the springform pan into a large, shallow pan whose sides come up about 1 inch on the springform (I use a large jellyroll pan). Fill the shallow pan with hot water.
Place the pans in the oven and bake until the top of the cheesecake is set (not jiggly) and a delicate golden tan color, about 60-70 minutes (don't open the oven until it's already been in there at least 50 minutes).
Remove the cheesecake from the oven, and set on a wire cooling rack. Let cool for 2 hours without touching it or moving it, and ensure that the room temperature stays consistent while cooling (no gusts of cold air).
After 2 hours, leave the cake in the pan, tent loosely (leave a little open for condensation to escape) with plastic wrap, and refrigerate until cold, at least 4 hours. If you can wait, leave 3-4 days before eating (this allows the flavors to fully set in).
Bon appetit!
Notes
Store in the refrigerator for maximum of 1 week. Past 1 week, wrap loosely in plastic wrap and store in the freezer.