Preheat oven to 325° F.

Spray a 9-inch springform pan with non-stick baking spray. Set aside.

Use a food processor or blender to crush the gluten-free graham crackers into fine crumbs.

In a medium bowl, combine the gluten-free graham cracker crumbs, butter, and a tablespoon of granulated sugar. Stir until well combined.

Press the crust mixture into the bottom of the prepared springform pan. Press the crust down firmly so it is well-packed. Place the crust into the refrigerator while you prepare the gluten-free cheesecake batter.

In a large bowl, beat together (on high) the softened cream cheese and sugar. Beat until smooth using a spatula to scrape down the inside of the bowl so all ingredients are blended well.

Add eggs into the cream cheese mixture one at a time beating well after the addition of each egg. Use a spatula to scrape down the sides of bowl. Do not overmix – beat just until combined.

Add the sour cream, cornstarch, and pure vanilla extract into the gluten-free cheesecake batter and beat on low until combined. Use a spatula to scrape down the sides of the bowl so all ingredients are blended together well. Again, do not overmix.

Remove the gluten-free graham cracker crust from the refrigerator and pour the gluten-free batter over the crust. Use a spatula to make sure all the gluten-free cheesecake batter from the bowl gets poured over the crust.

Place the cheesecake pan on top of a baking sheet (to catch any leaks from the pan) and place it into the oven to bake for 55 to 60 minutes. The cheesecake is done when the outside edges are set but the middle 2-inch to 3-inch of the gluten-free cheesecake is still slightly wobbly.

Turn the oven off and crack the oven door open a bit. Let the gluten-free cheesecake sit in the oven while it cools down (for about an hour).

After 15 minutes, run a knife gently around the inside of the pan to loosen the gluten-free cheesecake from the pan. Do not remove the it from the pan yet.

After cooling in the oven for an hour, remove the gluten-free cheesecake from the oven and let it cool to room temperature before moving it to the refrigerator. This takes about an additional 30 minutes after the gluten-free cheesecake is removed from the cooled oven.

Keeping the gluten-free cheesecake in the pan, wrap it well in plastic wrap then place it into the refrigerator to chill for at least 6 hours or overnight.

Remove the gluten-free cheesecake from the pan after the chilling is complete.

Serve cheesecake chilled. Store cheesecake in the refrigerator in an air-tight container or wrapped in plastic wrap for up to 5 days.