2 lb. cream cheese
3/4 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
2 tbsp. cornstarch
1 c. sour cream

Two hours before baking, turn oven to 400 degrees and place a 9x13 inch pan of water on bottom shelf. Prepare graham cracker crust in 9-inch springform pan and freeze; don't bake.

Mix cream cheese and sugar until fluffy and light. Add eggs, vanilla and cornstarch, beating only until thoroughly mixed. Stir in sour cream until well blended. Pour mixture into crust. Cup foil under pan. Reduce oven temperature to 350 degrees. Bake 52 minutes; at 40 minutes, place a foil tent over the cheesecake.

Pan with boiling water should stay in oven until cheesecake is removed; the steam helps reduce the cracking of the cake top. When cake is baked, turn off the oven, place the handle of a wooden spoon in the side of the oven door and let the cake set in the oven overnight.