Directions
In a large bowl, mix the cream cheese until it’s nice and fluffy.
Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
Mix until everything is well combined then set to the side.
Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.
Place parchment paper at the bottom of your spring form pan, then add in 3/4 of the Golden Grahams mixture.
Press down with your fingertips.
Bake for 5-10 minutes on 350 F.
Remove from the oven, and let cool.
Surround the spring form pan with foil, then place into a roaster or large pot.
Pour the cheesecake filling into the spring form pan, and smooth out.
Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
Bake in the oven on 350 F, for 30-35 minutes.
Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
Mix well.
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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