1/4 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar
3 tablespoons sifted cornstarch
30 ounces (3 3/4 large packages) cream cheese, softened
1 large egg
1/2 cup heavy (whipping) cream
3/4 teaspoon vanilla extract.
1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan. Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate the pan.
2. In a large bowl, combine the sugar and the cornstarch. Beat in the cream cheese. Beat in the egg. Slowly drizzle in the heavy cream, beating constantly. Add the vanilla and stir well.
3. Pour the mixture into the prepared pan. Bake until the top is golden, 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours.
Yield: 8 to 10 servings.
From ''New York Cookbook,'' by Molly O'Neill (Workman Publishing, 1992)