Classic cheesecake

This is a classic cheesecake recipe. It is rich, creamy and light. It is the best cheesecake you will ever have.

Crust

1 cup graham cracker crumbs

1/4 cup butter, melted

1/4 cup light brown sugar Mix ingredients together. Press onto bottom of 10 inch spring form pan. Bake at 350F for 8-10 minutes. Let cool and fill.

1 2/3 cups sugar

1/4 cup cornstarch

1 tablespoon vanilla

4 large egg yolks

3/4 cup heavy cream

Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the egg yolks, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended. Be careful not to over mix the batter. Gently spoon the cheese filling on top of the graham cracker crumbs. Place the spring form pan in a large shallow pan containing hot water that comes about ½ way up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack for 1 hour. Refrigerate until the cheesecake completely cold, at least 4 hours(preferably overnight). Remove the sides of the spring form pan. Slide the cake off of the bottom of the pan onto a serving plate.