Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit. Bake this for 10 minutes. Set aside. Keep the oven on at 350.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy, about 1-2 minutes. Add the sugar and mix until well incorporated, about 1 minute. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, corn starch, and salt and mix until just combined.

Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan.

Pour the batter over your prepared crust. Bake the cheesecake for 74 to 85 minutes. When done, the cheesecake will have only a slight wobble in the center.

Once the hour is up, remove the pan from the oven. Let cool to room temperature, about 1 hour more, then cover with foil and refrigerate at least 6 hours or up to 1 day before serving.

Remove the sides of the springform pan, slice, and serve! Store leftovers in an airtight container in the fridge for 3-4 days.