Preheat the convection oven to 325°F.

Lightly coat the inside of an 8-inch springform pan with pan spray.

Combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.

Press the mixture evenly across the bottom of the springform pan.

Bake for 10 minutes.

Transfer the pan to a rack and cool completely.

Wrap the outside of the springform pan securely with heavy-duty aluminum foil, keeping all seams above the expected water line.

Fit the mixer with the paddle attachment.

Combine one-third of the cream cheese with approximately one-third of the sugar and all of the cornstarch.

Mix on low speed until smooth, scraping the paddle, sides, and bottom of the bowl thoroughly.

Add the remaining cream cheese in portions, mixing on low and scraping between additions.

Add the remaining sugar and vanilla. Mix until smooth.

Add the eggs gradually, mixing only until incorporated.

Add the heavy cream and mix only until the batter is completely homogeneous.

Pass the batter through a fine-mesh sieve.

Pour the filling over the cooled crust and level the surface.

Set the oven to 325°F on Gentle Bake.

Place the cheesecake inside an empty roasting pan.

Place the roasting pan on the center oven rack.

Add hot water to the roasting pan until it reaches approximately halfway up the outside of the springform pan.

Bake for 60 minutes before beginning doneness checks.

Continue baking until the outside is set and the center 2–3 inches move together as one soft mass when the pan is gently nudged.

Verify a center temperature of approximately 150–155°F.

Remove the cheesecake from the water bath and transfer it to a cooling rack.

Cool undisturbed at room temperature for 2 hours.

Cover loosely.

Refrigerate for at least 6 hours, preferably overnight.

Release the springform only after the cheesecake is thoroughly chilled.

Warm a long straight-edge knife in hot water.

Dry the blade completely.

Cut one slice.

Clean, warm, and dry the blade between every cut.