Ingredients
2 cups graham cracker crumbs
1/4 cup butter
1 1/2 cup + 4 T. sugar
6 T sifted cornstarch
60 oz softened cream cheese
2 large eggs
1 cup heavy cream
1 t. vanilla extract
Preparation
Mix together graham cracker crumbs with melted butter and 1/4 cup sugar. Set Aside. Preheat oven to 350. Butter bottom and sides of a springform pan. Add the graham cracker mixture and press down firmly to coat the pan evenly. Refrigerate for 30 minutes. In a large bowl, combine sugar and cornstarch. Beat in the cream cheese. Beat in the egg. Slowly drizzle in cream and vanilla at medium speed. Mix until smooth and creamy, about two minutes. Do not over beat. Pour mixture into prepared pan. Back for 40 minutes, turn halfway at 20 minutes. Cool completely on rack for two to three hours. Cover and refrigerate for 24 hours.
