Junior's Famous No.1 Pure Cream Cheesecake

Note: This recipe calls for the use of a thin, sponge cake layer. 
That's too much work. I use a graham cracker crust I make myself.

If your springfrom pan isn't waterproof. Wrap a large layer of foil around it before it goes into the water bath.

Preheat overn to 350 degrees

4 (8 oz) packages regular cream cheese (not light) at room temperature
1-2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

Place 1 (9 oz) package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
 Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 
3 packages of cream cheese.

Increase mixer speed to high and beat in remaining 1-1/3 cups of sugar, then beat in vanilla.
 Blend in the eggs, 1 at a time, beating well after each. 
Blend in cream. At this point, mix filling only until completely blended. Do not overmix.

Gently spoon cheese filling on top of either the sponge cake layer or graham crust. 
Place springform pan in a large, shallow pan containing hot water that comes up about 1 inch 
on the sides of the cake pan. Bake cheesecake until cinter barely jibble when you shake the pan, about 1 hour.