Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom and sides with triple layers of heavy-duty aluminum foil to prevent water leakage.
Step 2: In a large stand mixer fitted with a paddle attachment, cream the 32 oz of cream cheese and 8 tbsp of butter on medium speed until completely smooth and airy.
Step 3: Reduce speed to low and add 1.5 cups of sugar and 2 tbsp of cornstarch. Mix until combined, scraping down the sides of the bowl as needed.
Step 4: Add the 5 eggs one at a time, mixing on low speed only until the yolk disappears. Do not overmix.
Step 5: Fold in the 2 cups of sour cream, vanilla bean seeds, and 1 tsp of lemon juice by hand or on the lowest mixer setting until the batter is silky.
Step 6: Pour the batter into the prepared pan. Place it in a roasting pan and add boiling water to the roasting pan until it reaches halfway up the side of the springform pan.
Step 7: Bake for 75 to 90 minutes. The cheesecake is done when the edges are firm but the center still has a slight jiggle.
Step 8: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 60 minutes. Remove and cool completely on a rack before refrigerating for at least 8 hours.