1. Preheat oven to 400°F (200°C). Line a 9-inch or 10-inch springform pan with two overlapping pieces of parchment paper, pressing them in and leaving a 2-inch overhang.

2. In the bowl of a stand mixer (or large bowl with hand mixer), beat the room temperature cream cheese and sugar on medium speed until completely smooth, scraping down the bowl often.

3. Add the eggs one at a time, mixing well on low speed after each addition.

4. With the mixer on low, slowly stream in the heavy cream, salt, and vanilla extract.

5. Sift the flour into the bowl and mix on low speed until just combined. Do not overmix. The batter will be very thin.

6. Pour the batter into the prepared parchment-lined pan. Place on a baking sheet.

7. Bake for 60-65 minutes. The top will be very dark brown (almost black) and the center will be extremely jiggly. This is correct.

8. Let the cheesecake cool completely in the pan at room temperature (about 2 hours).

9. Once at room temperature, cover and transfer to the refrigerator to chill for at least 4 hours or overnight before slicing and serving.