Make cheesecake first, it needs to cool longest.
Preheat oven to 350 degrees.
Butter the bottom and insides of a 9-inch spring-form pan and wrap the outside with heavy duty foil (make sure it is waterproof). Take a pan big enough for the spring-form pan to fit down into and place this pan onto the middle rack in your oven and when ready to bake, set spring-form pan in the center of it.
Blend 1 package of cream cheese and 1/3 cup sugar and cornstarch in mixing bowl on low until creamy, scraping down the bowl a couple of times. Blend in the remaining cream cheese 1 package at a time, scraping down the bowl after each addition.
Increase mixing speed to medium and beat in the remaining 1 cup of sugar, then the vanilla and then blend in eggs 1 at a time, beating well after each addition so mixture does not separate. Beat in cream, just until it is mixed.
Gently spoon batter into spring-form pan and then place it into the water pan in the over and add hot water so that the water comes up about 1" up the sides of it.
Bake at 350 until the edges are light golden brown and the top is golden tan, about 1-1/4 hours. Remove from the water bath and cool spring-form pan on wire rack for 2 hours, then cover with plastic wrap and refrigerate while still in the pan for about 4 hours, until completely cold. I put it in the freezer about 1 hour before assembling the cake. Remove the sides and run a long spatula under the cake to separate from the bottom. Dip the spatula in hot water and dry it off first to make it easier. (I have an electric oven and turn on the burner until barely warm and then sit the pan on the burner a minute or 2 until it removes easily from the bottom pan).