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Position a rack in the center of the oven and preheat the oven to 500°F.
To prepare the pan: Take 2 sheets of 16 ½" x 12 ¼" parchment and crumple each into a ball. Uncrumple the parchment completely and overlap the two sheets in a cross, pressing them into a 9" springform pan to completely cover the bottom and sides of the pan. Fold the overhanging parchment down over the outside edge of the pan.
To make the Basque cheesecake: Place all the ingredients in the bowl of a food processor fitted with the blade attachment. Process the batter until it’s smooth and lump-free, about 5 minutes, scraping the bowl about halfway through.
Pour the batter into the prepared pan and transfer the pan to the middle rack in the oven.
To bake: Bake the Basque cheesecake for 25 to 30 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still quite jiggly. A digital thermometer inserted 1" from the edge and 1" down should just barely read 185°F. Start checking your cheesecake at the 25-minute mark, and continue to check at 1-minute intervals until the desired doneness is reached.
Remove the cheesecake from the oven and place it on a rack; cool the cake in the pan to room temperature before slicing. Unmold and serve the cheesecake at room temperature or refrigerate and serve chilled.