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Junior's Cheesecake
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| 4 8-oz. packages | cream cheese, -at room temperature |
| 1 2/3 Cup | sugar |
| 1/4 Cup | cornstarch |
| 1 Tbl | vanilla extract |
| 2 extra-large eggs | |
| 3/4 Cup | heavy whipping cream |
Beat one package of cream cheese, 1/3 cup of the sugar, and the cornstarch on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, be careful not to overmix the batter.
Gently spoon the filling over the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about one inch up the sides of the pan. Bake at 350 F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.
Coolon a wire rack for one hour. Cover the cake with plastic wrap and chill until completely cold, at least four hours or over night.
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