Instructions

• Preheat the oven to 350°F (175°C).
• Make the crust: in a bowl combine 1½ cups Nabisco Famous Wafer crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter. Press the mixture firmly and evenly onto the bottom of a 9-inch springform pan.
• Bake the crust at 350°F for 8 minutes. Remove from the oven and let the crust cool on a wire rack. Keep the oven set to 350°F for the cheesecake.
• In a large bowl, fit an electric mixer with the paddle attachment. On low speed, beat one 8-ounce package Philadelphia cream cheese, 1/3 cup of the sugar, and 1/4 cup cornstarch together until smooth and creamy, about 3 minutes, scraping down the bowl once or twice.
• Add the remaining three 8-ounce packages of cream cheese one at a time, beating well and scraping down the bowl after each addition.
• Increase the mixer speed to medium and beat in the remaining sugar (1 1/3 cups). Add 1 tablespoon vanilla extract and mix until combined.
• Add the 2 eggs (large or extra-large), one at a time, beating well after each egg is added.
• Add 3/4 cup heavy whipping cream and mix only until the batter is completely blended. Do not overmix.
• Scrape the batter into the cooled crust and smooth the top. Wrap the sides of the springform pan in a double layer of aluminum foil to prevent water from seeping in.
• Place the wrapped springform pan in a large shallow pan. Pour hot water into the outer pan so it comes about 1 inch up the side of the springform (water bath).
• Bake at 350°F until the edges are light golden brown, the top is light gold, and the center barely jiggles when the pan is gently shaken, about 1 hour 15 minutes. If the top still seems uniformly soft, bake 10 minutes longer.
• Carefully remove the springform from the water bath, unwrap and discard the foil, and transfer the pan to a wire rack. Let the cheesecake cool on the rack for 2 hours.
• After cooling, refrigerate the cheesecake until fully cold before serving.