In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
Pour into the crust and place on a baking sheet incase any butter leaks out.
Bake 12 mins at 300.
Lower heat to 225 and bake an additional 100-110 minutes. Do NOT open the oven.
It is done when you press on the oven and you see a slight jiggle but most is set.
Shut heat and leave cheesecake in one hour.
After 1 hour, crack oven door and let sit one more hour.
Then chill overnight.
Top with homemade
hot fudge and
caramel.
