Preheat the oven to 350° F (176° C) and generously grease an 8” springform pan with butter. Crush the graham crackers into crumbs and sprinkle the bottom of the springform pan with them evenly.
In the bowl of a stand mixer, add the cornstarch and sugar. Turn the mixer on to low to combine the two for about 1 minute.
Slice the cream cheese into smaller chunks and add them one by one to the mixer while running on low. Once the cream cheese is in, turn the mixer to medium to combine the ingredients well and until smooth.
Add the eggs one by one and then the vanilla, beat on medium until well blended, scraping the bowl several times as necessary.
Reduce the mixer speed to low and slowly pour in the cream. Once incorporated, beat the batter well for about 1-2 minutes on medium to medium-high speed.
Pour the cheesecake batter into the springform pan and spread it evenly.
Bake for about 1 hour, until a toothpick comes out relatively clean in the space between the edge and middle. The entire cheesecake will still be jiggly.
Cool the cheesecake on a wire rack for no more than 1 hour. Place the cheesecake uncovered in the refrigerator and once it’s completely chilled, cover with wrap. Refrigerate overnight to set completely.