Restaurant Cheesecake

"This is the easiest but tastiest cheesecake I make for the restaurant....almost the same as Juniors cheesecake in NYC.(which is the best IMHO) Give it a try and let me know! (strange...I am eating a piece as I type!)" - Tamara Eshleman (Source of the recipe)

1/2 cup graham cracker crumbs
3/4 plus 2 T sugar
3 T cornstarch
30 ounces cream cheese, softened
1 large egg
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Butter bottom and sides of 8 or 9 inch springform pan. Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate. Combine the sugar and the cornstarch ( sift if lumpy) and beat in the cream cheese. Beat in the egg. Slowly drizzle in the heavy cream beating constantly but do not overbeat! Add the extracts and stir well. Pour into pan and bake until the top is a golden color, about 40-45 minutes. Cool in pan on rack for 3 hours. Serves 8-10