Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl and mix.
Start adding in the eggs, but one at a time.
Next, add the vanilla extract, followed by the sugar. Mix until the cheesecake filling is nice and smooth.
Grab a 9-inch cake pan and spray it with baking spray. Place some parchment paper at the bottom of the cake pan.
Pour 3 cups of cheesecake filling into the pan.
Place the cake pan on top of a cookie sheet, the pour about1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.
Bake the cheesecake for about 30 minutes on 350 F.
Remove the cheesecake out of the oven, and let cool completely.
Next, add about 15 butter cookies into a food processor along with 4 tbsp of butter and 1 tbsp of ice water.
Pulse until it resembles cookie dough.
Spray a 9-inch springform pan with baking spray, then add the cookie mixture to the pan.
Press the cookie mixture into the bottom of the pan and about 1/4 inch up around the sides to create a crust.
Bake in the oven on 350 F for about 15 minutes.
Remove from the oven and let cool.
Pour the remaining cheesecake filling into the springform and smooth it out.
Bake on 350 F for about 30-35 minutes.