In a medium bowl, stir together graham cracker crumbs and sugar. Stir in butter until evenly combined. Press mixture into the bottom and 1/2 inch up the sides of prepared pan. Bake 8-10 minutes until lightly browned. Remove from oven, cool completely on cooling grid.
In a large bowl, beat the cream cheese with an electric mixer on medium speed until it is a light and fluffy consistency. Next, beat in the sour cream until smooth. Then, add the eggs, one at a time, beating until smooth. Add sugar, cornstarch and vanilla then beat until mixture is smooth. Pour mixture into cooled graham cracker crust.
Fill jelly roll pan with about 1/2 in. water
Place pan onto the prepared jelly/cookie pan water bath. Bake 60-65 minutes or until center of cheesecake jiggles only slightly. Then, remove spring form from jelly roll pan and transfer to cooling grid to cool completely. Refrigerate overnight or at least 12 hours until cheesecake is firm. Top cheesecake with fresh fruit just before serving, if using.
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WILTON BLOG Classic Cheesecake Recipe https://blog.wilton.com/easy-and-delicious-homemade-cheesecake/