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Preheat your oven to 450°F.
Grab two sheets of parchment paper (about 16" x 12" each) and crumple them into balls. Open the parchment and criss-cross them into a plus shape (+). Place this in a 9" or 10" springform pan. If there are any tall edges, you'll want to fold them down over the top of the pan. Set aside.
In a food processor (or a high-powered blender if you don't have one) with the blade attachment, mix all the ingredients together on high speed for about 3 minutes. Stop the food processor and scrape down the sides. Then turn the food processor back on and mix for another 2 minutes.
Transfer the batter into your prepared springform pan. Bake in the center rack of your preheated oven for about 25 minutes or until a thermometer inserted about 1 inch from the edge reads about 185°F. The center should be jiggly and the tops should be a golden brown color. If the cheesecake isn't done yet, bake in additional 1 minute increments. Do not over bake.
Remove the cheesecake from the oven and allow it come to room temperature. You can serve at room temperature or chill in the refrigerator overnight before slicing and serving.
Serve with jams, fruits, caramel sauce, chocolate sauce, or whatever makes you happy.