Use an electric mixer to beat the cream cheese with the sugar and cornstarch, then beat in the eggs one at a time, followed by the remaining filling ingredients.
Pour the filling into the crust, then bake for 15 minutes. Reduce the temperature to 200° F and continue baking until the center is set, about 2 hours and 10 minutes.
Run a knife around the edges of the cheesecake. Put it back in the oven, but with the oven off this time. Let it sit in the oven for 2 hours, then refrigerate overnight.