4 (8 oz.) pkg. cream cheese, room temperature
1 1/2 c. sugar
5 eggs
2 tbsp. cornstarch
3/4 stick butter
2 tbsp. vanilla
16 oz. sour cream
1/2 c. heavy cream
1/4 stick butter to grease pan
Wax paper cut into 9" circle

Beat cream cheese, butter, cornstarch and sour cream in a bowl. In another bowl beat eggs, sugar, vanilla and add to above. Then add 1/2 cup heavy cream and beat for 5-10 minutes. Place wax paper in pan. Fill the greased 9 inch springform pan with batter.

Take a large roasting pan and fill 1/4 inch with water. Place filled springform pan into this so that the sides of the springform is half covered. Bake 1-1 1/2 hours checking every 5 minutes after first hour. Cool 1 hour in oven with door ajar. Place on counter let cool before releasing the springform. Refrigerate overnight. Tastes better if made a day before.