How to Make Fluffy and Moist Cheesecake (Original Recipe)

Remember that in my water park post I mentioned my friend's amazing Cheesecake? She shared with me the recipe and I thought you guys would love to learn how to make it too! Here is R's original recipe.
Did you know there's a pretty big difference in Japanese and American style cheesecakes? Japanese cheesecake has a light spongey texture, little bit tart, and prettier in appearance (oh but it's only the truth). Whereas American style is more dense and sweeter and are often added with other flavors.
Original recipe from my friend below.

Cheesecake recipe
Crust：
Butter２００ｇ
Granulated sugar２００g
1 large egg
Cake Flour３２０g

Cream:
Cream cheese 600g
Sour cream 360g
Lemon 20 g
Corn starch 32 g
Granulated sugar 150g
2 eggs

 Crust - 180C 20mins
 Crust and cream - 180C, 30-50mins

How to make the crust:
バターをクリーム状に練る(stir the butter into a creamy texture)
グラニュー糖を２回に分けて入れる(split the sugar in two and put in the mixture separately)
卵を少しずつ入れて混ぜる(pour eggs in slowly)
薄力粉を入れてサクサク混ぜる(put in the flour and stir like you're cutting it)
冷やす(put in fridge)

 How to make the cream:
クリームチーズを練る(stir cream cheese into a cream)
グラニュー糖を入れて混ぜる (put sugar in and stir)
卵を少しずつ入れて混ぜる(put eggs in slowly and stir)
サワークリームを入れて混ぜる(put sour cream in and stir)
コーンスターチを入れて混ぜる put corn starch in and stir)