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

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add the sugar & mix until well incorporated. Scrape the sides of the bowl. Add the eggs one at a time, mixing on medium speed, then mix in vanilla, sour cream, corn starch, and salt until just combined.

Bring the large pot of water to a boil. Set the springform pan in the center of the oven and place the roasting pan below it. Pour the boiling water into the roasting pan.

Pour the cheesecake batter over the prepared crust. Bake for 74 to 85 minutes until the center has a slight wobble and a knife comes out with a small bit of thick batter. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Remove the pan from the oven, let cool to room temperature for 1 hour, then 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, add desired toppings, then slice and serve. Store leftovers in an airtight container in the fridge for 3-4 days.