I chose to combine the cheesecake with a devils food cake, creating three layers with a rich butter-cream icing between each layer. Then I covered it with more icing and chocolate chips.
Pre-heat oven to 350*
Generously butter springform pan. Wrap the outside with aluminum foil, covering the bottom and coming all the way up the sides.
Combine 1 package of cream cheese, 1/3 cup sugar and cornstarch. Blend until creamy (@ 3 minutes).
Blend in remaining cream cheese, 1 at a time, scraping sides after each one.
Add remaining sugar, then vanilla.
Add eggs, 1 at a time.
Beat in heavy cream, just until completely blended. Be careful not to overmix.
Pour into springform pan and place in water bath. make sure water comes up at least 1" on the sides of springform pan.
Bake until golden brown, @ 1 hour 30 minutes.
Remove from water bath to a wire rack and allow to cool for 2 hours. Cover with plastic wrap, while still in pan, and refrigerate for @ 4 hours.