In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set this aside.
Line the bottom of a 9-inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.
Using a stand mixer, or an electric handheld mixer on medium-high speed, cream together the cream cheese, heavy cream, and vanilla extract.
Reduce the mixer speed to low, add the eggs one at a time, until all eggs are well incorporated.
Leaving the mixer on low, slowly add the granulated sugar and the cornstarch. Increase the speed to medium and mix until the batter is smooth.
Pour the cheesecake batter into the springform pan.
Bake at 325 degrees for 40 minutes. Leaving the oven door closed, turn the oven off and leave the cheesecake in the oven for 20 additional minutes.
Remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.
Tightly cover the cheesecake, and place in the freezer for 1 hour.