Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit. Bake for 10 minutes. Set aside. Keep the oven on at 350.

In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, corn starch, and salt and mix until just combined.

Bring a large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan.

Pour the batter over your prepared crust. Bake the cheesecake for 74 to 85 minutes, until it has only a slight wobble in the center. Let cool in the oven for 1 hour before removing.

After 1 hour, remove the pan from the oven and let cool to room temperature for about 1 hour more. Cover with foil and refrigerate for at least 6 hours or up to 1 day before serving.

Remove the sides of the springform pan, transfer cheesecake to a cake stand or plate, and slice. Store leftovers in an airtight container in the fridge for 3-4 days.