Honey Vanilla Cheesecake

A delicious moist cheesecake that can be topped with your choice of fresh fruit.  From Food and Drink 2011.

1 1/4 cups graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted

FILLING
3 blocks (250 g each) cream cheese, at room temperature
3/4 cup liquid honey
1 tbsp cornstarch
1/4 tsp salt
3 eggs
1 cup sour cream
2 tsp vanilla

1. Preheat oven to 350F.
2. Grease an 8 1/2 to 9 inch springform pan.  In a bowl, stir crumbs with sugar then butter until combined.  Press onto bottom of pan.  To prevent water bath seepage, wrap outside of pan's base and up the sides with heavy duty foil.  Bake crust until firm 10 to 12 minutes.  Cool slightly
3. Using an electric mixer, beat cream cheese until very creamy and smooth.  Beat in honey then cornstarch and salt.  Add eggs 1 at a time, beating well after each addition.  Scrape down sides occasionally.  Beat in sour cream and vanilla just until blended.  
4. Turn into slightly cooled crust and smooth the top.  Set foil-wrapped pan into a roasting pan or casserole dish large enough to hold it.  Fill larger pan with very hot water to com 1 inch up the sides (this will minimize the cakes cracking and make it creamier).  Bake in centre of preheated oven until edges are set but centre jiggles slightly, about 45 minutes. 
5. Turn off oven, leaving cake in oven for 45 minutes.  Remove from oven and run a knife around edges.  Cool completely on a rack then refrigerate at least 4 hours but preferably overnight.  Cut into wedges.  Wrapped and refrigerated, cheesecake will keep well for a couple of days.  Or wrap then rewrap in foil and cheesecake will freeze well for a month.