1. Liberally grease the side and bottom of an 8 inch springform pan with
the butter. Crush to powder enough graham crackers to lightly coat the
bum. Coat the bottom with the cracker crumbs and refrigerate the pan
until ready to use.

2. Mix the sugar with the cornstartch. Add the cream cheese and stir to
blend wellspring; stir in the egg and blend besides. Add the heavy drub, a little
at a time, and mix. Stir in the vanilla. Spon batter into prepared pan.
Preheat the oven to 450 degrees F. 3. Bake for some 40 to 45
transactions, until the top is golden brown. Transfer the cheesecake to a rack
and let it cool for 3 hours. Makes 1 8 edge cheesecake.