To 450F degrees. You want the oven fully heated before baking the cheesecake. (This takes about ½ hour in my oven.)

Crumple up the parchment paper and fit it into the pan. Don’t make it overly perfect, the rumples and creases keep the edges insulated to prevent them from getting overdone. Lightly spray or butter the parchment.

In a food processor or with a hand mixer, blend the cream cheese with the sugar just until smooth. You don’t want to over-mix. Be very cautious if using a stand mixer. Sift the flour into the cream cheese. Pulse or mix until just combined. Add the cream, vanilla, and salt and pulse a few times until just combined.

In a separate bowl whisk the eggs and pour into the cream cheese mixture mixing until just combined- avoid overmixing. Overmixing can affect the texture and cause cracks when it bakes.

Pour the batter into the prepared pan. Tap the pan down on the counter a few times to get rid of bubbles. Run a sharp knife or toothpick over the top popping the small bubbles, this is purely for appearance.

Place on the middle rack and bake for 40-50 minutes; you want the center to have a good jiggle to it. Overbaking will result in a dry texture. Start checking at 40 minutes. The top should develop a dark golden brown.

Remove from the oven and place on a wire rack to cool for 30 minutes. Serve warm, at room temperature or chilled.