2 lbs. cream cheese
1/2 c. heavy whipping cream
1 3/4 c. sugar
4 eggs
1 tsp. vanilla extract
2 tsp. lemon juice
4 tbsp. cornstarch

In large bowl mix all except cornstarch until smooth. Add cornstarch. Butter souffle dish and coat with graham cracker crumbs. Pour cheese cake mixture into dish. Boil 2 cups water in large Dutch oven. Carefully put cheese cake in Dutch oven. Bake for 2 hours at 300 degrees. Turn oven off, but leave cake in oven for 1 hour. After 1 hour set cake pan out to cool for 2 hours. Remove cake from pan and refrigerate. Serve chilled.