Filling Ingredients
- 32 oz cream cheese, at room temperature
- 1 and 1/4 cups granulated sugar
- 2 tablespoons cornstarch
- 5 medium eggs plus 1 egg yolk
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
Crust Ingredients
- 1 and 1/2 cups Honey Cake cuttings or graham cracker
- 2 tablespoons granulated sugar if you used graham crackers
- 4 1/2 tablespoons unsalted butter, melted
Directions
1In a bowl, mix crumbs, sugar, and melted butter and mix until combined and moistened. Press Honey Cake cuttings crumb into the bottom of the pan to form an even layer of crumbs. Bake for 7 minutes until golden brown at 350 degrees. Allow cooling entirely on a wire rack. While the crust is cooling, we will work on the filling.
2Using a mixer, beat cream cheese until smooth and lump-free, 1-2 minutes, add sugar and beat until blended. Add cornstarch and beat until blended. Mix eggs one at a time to the mixture beat until thoroughly combined. Add cream, sour cream, vanilla extract, and beat until smooth. Pour batter over the crust, spread evenly.
3Bake cake for about 10 minutes at 425 degrees, lower temperature to 225 degrees, and continue to bake for another 60 minutes until the sides are set, but the center is still slightly wobbly. Turn off the oven and open the oven door slightly to let in cold air. Leave it in the oven for 90 minutes to cool. Doing this will help prevent the cake from cracking. The cake will remain creamy. Move your cake to a wire rack to cool completely. Cover the cake with plastic wrap and refrigerate overnight.
Add eggs one at the time. 
Place your pan in the middle of a bigger pan. 
Add water half way. 
Add cream cheese filling and place it in the oven. Do not open your oven while baking. 
When it is done baking it should look like this. Place it in the fridge over night. 
This Is what it should look like next morning. 
This part is optional but we highly recommend it. 
Put it back in the fridge for 30 minutes. 
Enjoy!
