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Preheat oven to 350ºF. Prepare 8 in. springform pan with vegetable pan spray and wrap bottom of pan in heavy-duty aluminum foil.
In a medium bowl, stir together graham cracker crumbs and sugar. Stir in butter until evenly combined. Press mixture into bottom and 1/2 in. up sides of prepared pan. Bake 8-10 minutes until lightly browned. Remove from oven, cool completely on cooling grid.
In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sour cream until smooth. Add eggs, one at a time, beating until smooth. Beat in sugar, cornstarch, and vanilla until mixture is smooth. Pour into cooled crust.
Place pan on jelly roll/cookie pan. Fill jelly roll pan with about 1/2 in. water. Bake 60-65 minutes or until center of cheesecake jiggles only slightly. Remove springform from jelly roll pan and transfer to cooling grid to cool completely. Refrigerate overnight or at least 12 hours until cheesecake is firm. Top cheesecake with fresh fruit just before serving, if using.