Preheat oven to 190 degrees C. Wrap the outside of a 20cm springform tin with foil to prevent water leaking in. Generously butter the inside of tin and sprinkle with crumbs then shake out excess.
In a large bowl, beat cream cheese and sugar on low speed until smooth. Beat in thickened cream, sour cream and light cream. Add vanilla and beat in the eggs one at a time. Pour filling into prepared tin.
Place cheesecake tin in a roasting tin and add hot water up to halfway up the cake. Bake in the preheated oven for 75 minutes, or until filling is set.