Makes: 16 servings. Prep: 10 minutes. Bake: at 350° for 1 hour.
Heat oven to 350°F. Coat a 10-inch spring form pan with nonstick cooking spray. Wrap outside of pan with foil. In a large bowl, beat cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan. Place in a pan filled with 1 inch of water.
Bake at 350°F for 1 hour or until golden brown. Transfer to a wire rack to cool.
Once cheesecake has cooled (about 3 hours) remove side of pan, cover and put in refrigerator.