1. To prepare crust, mix crust ingredients in a bowl. Press mixture firmly in the bottom of a lightly-greased 10-inch springform pan. Bake crust for 6-8 minutes at 325 degrees. Set aside to cool.

2. In a large mixing bowl, mix the softened cream cheese with the 1 3/4 cups sugar by hand or on LOW with an electric mixer, until well-mixed.

3. Add the eggs, a couple at a time, stirring by hand to combine. Stir in the vanilla and then gently stir in the cream. You should have a nice smooth batter.

4. Pour batter over the prepared cooled crust. Preheat oven to 250 degrees.

If using a CheesecakeMoat, fill outer ring of CheesecakeMoat half way with room-temperature water, and place springform pan with cheesecake batter in the inner circle of the CheesecakeMoat.

If you don't have a CheesecakeMoat, I recommend using a 9x13-inch dish of water placed on the shelf below the cheesecake (with cheesecake on shelf above, NOT in the 9x13) or else a traditional water bath.

5. Bake cheesecake at 250 degrees for about 3 hours. The top of the cheesecake should feel firm to a soft touch, and be only lightly browned.

6. Remove cheesecake from oven and allow to cool in pan. Refrigerate overnight, or for at least 8 hours. Cut with dental floss or a sharp thin knife (wash knife between each cut). Serve plain, or with your favorite cheesecake topping (strawberries, cherries, whipped cream, lemon glaze, etc.).

See this post for tips on making perfect cheesecakes!