New York Style Cheesecake II
4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1/2 cup heavy whipping cream
1 and 1/2 cups sour cream
1 and 3/4 cups white sugar
1 and 1/2 tablespoons cornstarch
1 ounce amaretto liqueur
1 teaspoon vanilla
1 egg yolk
Preheat oven to 375 degrees with oven rack in center of oven. Bring all ingredients to room temperature and wrap the outside of a 9 inch spring form pan securely with foil. Spray the inside of the pan with non stick cooking spray.
In a large bowl with electric mixer on medium speed, beat cream cheese and butter until smooth. Add the sugar and cornstarch then blend in the sour cream and whipping cream. Add amaretto and vanilla and blend in. Stir in eggs and egg yolk one at a time and mix well after each addition. Pour the batter into the prepared spring form pan.
Place the spring form pan in another pan that is larger than the spring form pan and add warm water to the outer pan to create a water bath to help prevent cracks in the cheesecake.
Bake on the center rack of oven for 70 minutes at 375 degrees. Turn the oven off and allow to cool with oven door open for one hour.
Remove the cake from the water bath and loosen the cake from the edges of the pan without removing the rim. Refrigerate at least 3 hours before removing rim and serving.