Preheat oven to 350°F. Spray pan with vegetable pan spray.
In small bowl, mix together crust ingredients; press into bottom of pan. Bake 6 to 7 minutes or until light brown. Cool completely. Reduce oven to 300°F.
In medium bowl, beat cream cheese and sugar with electric mixer until smooth and creamy. Add egg and vanilla; beat until well combined. Add sour cream and heavy cream; blend well. Pour over crust.
Bake 40 to 45 minutes or until filling is firm, but slightly soft in center. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven; cool cheesecake completely. Refrigerate at least 2 hours before serving.
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