Preheat oven to 425°F (220°C). Crumple a large sheet of parchment paper into a ball, then press it into an 8-inch springform pan, letting the edges hang over the sides.

Beat the room-temperature cream cheese in a stand mixer until completely smooth, about 2 minutes. Add the sugar and mix briefly until just incorporated.

In a separate bowl, whisk the flour with a small splash of the heavy cream to form a smooth paste. Whisk in the remaining heavy cream and vanilla extract until fully combined.

With the mixer on low, slowly pour the cream mixture into the cream cheese. Mix until just combined.

Add the whisked eggs and mix on low speed until just combined. Do not overmix — you want a smooth batter without excess air bubbles.

Pour the batter into the prepared springform pan. Give the pan a few firm taps on the counter to release any trapped air bubbles.

Bake for 45–65 minutes until the top is deeply golden to dark brown and the edges are puffed and set, but the center 2–3 inches still jiggles when you gently shake the pan.

Remove from the oven and let cool at room temperature for 2 hours — it will sink as it cools. Refrigerate for at least 8 hours or overnight before serving.

Before serving, let the cheesecake sit at room temperature for 20–30 minutes. Remove the springform ring, peel back the parchment, slice, and enjoy.