In the bowl of a stand mixer, beat the cream cheese on medium speed until fluffy and smooth. Scrape the bottom and sides of the mixing bowl. Beat again for another minute or two.
Add the corn starch and granulated sugar. Mix until combined.
Add the eggs one at a time, mixing until combined.
Add the sour cream, heavy cream, and vanilla extract, beating until everything is well mixed. Make sure to scrape down the sides and bottom of the bowl at least once.
Transfer the cheesecake batter to the springform pan, spreading it around to make sure that it's even.
To avoid having the top of the cheesecake crack during baking, set the springform pan inside of an oven safe baking pan that is larger than your springform pan. Add water to the baking pan so that it comes halfway up the sides of the springform pan.
Slide the water bath and springform pan into the oven and bake for 90-95 minutes.
Turn the oven off, open the door halfway, and let the cheesecake start to cool for 10 minutes.
Take the cheesecake out of the oven and out of the water bath, and set it on a wire rack. Wait 10 more minutes.
Run a butter knife between the cheesecake and springform pan to carefully separate it. Let it cool for another hour.