3/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 cup sugar
2 tablespoons cornstarch
5 (8 ounce) packages cream cheese
2 large eggs
1 tablespoon vanilla
1/2 cup heavy whipping cream
Heat oven to 350 degrees.
Coat bottom and sides of 8-inch spring form pan with nonstick spray; set aside.
Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
Filling: Mix sugar and cornstarch in a large bowl.
Add cream cheese and beat with a mixer on medium speed until smooth.
Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
On low speed, add cream; beat just to blend.
Pour into prepared pan.
Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
Run knife around edge of pan; cover loosely and refrigerate at least 4 hours
Top with cherries, Pineapple or whatever you like if desired after cake has cooled