This cheesecake comes out creamy and smooth every time - if you follow the directions there will be no cracks in the top and the texture and taste is like no other. Only Junior's could make this one any better.
Preheat oven to 350* F and generously butter the bottom and sides of a 9-inch spring-form pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
In a small bowl, sift the flour, baking powder, and salt together.
Beat the egg yolks in a large bowl with an electric mixer on high for 3-minutes. With the mixer running, slowly add 2-tablespoons of the sugar and beat until thick light yellow ribbons form, about 5-minutes more. Beat in the extracts.
Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.
Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, they’ll disappear during baking.
Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10-12 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown.
Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.
Put one package of the cream cheese, 1/3 cup of the sugar, and the corn-starch in a large bowl and beat with an electric mixer on low until creamy, about 3-minutes, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
Increase the mixer speed to medium and beat in the remaining 1-1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter over the crust.
Wrap the bottom of your springform pan with aluminum foil to prevent any leakage. Place the cake in a large shallow pan containing hot water that comes about 1-inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2-hours; JUST WALK AWAY - DON'T MOVE IT.
Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
To serve, release and remove the sides of the springform, leaving the cake on the bottom pan. Place the cake on a plate and refrigerate until ready to serve.
Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.