Preheat oven to 425°F. Generously grease an 8-inch springform pan with the butter.

Cut two large pieces of parchment paper. Take one piece of parchment paper, lining up the long edge of the paper with the center of the pan. Press the paper in, creasing the sides, if necessary so it is lining half the bottom and sides of the pan.

Repeat with the remaining piece of parchment paper, slightly overlapping it over the first pieces, so the entire pan is lined with a couple inches of overhang on the sides of the pan.

Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar on medium speed, stopping occasionally to scrape down the paddle, sides, and bottom of the bowl, until the sugar is fully dissolved, about 5 minutes.

Add the whole eggs and egg yolk one at a time, making sure each egg is fully incorporated before adding the next.

Add in the vanilla bean scrapings, vanilla extract, and salt and beat for 1 minute to combine.

Slowly drizzle in the heavy whipping cream until it is fully incorporated. Stop and scrape down the bowl and the paddle completely.

Sift in the moringa and the flour, turn the mixer back on to medium low and mix until the moringa and flour are fully incorporated, about 1 to 2 minutes.

Carefully pour the cheesecake batter into your prepared springform pan and tap the pan a couple times on the counter to remove any air pockets.

Place the pan on a baking sheet and bake until burnished around the edges and some spots in the middle and jiggly, about 41 to 43 minutes for a creamy, just set center and 44 to 46 minutes for an evenly set, dense texture.

Remove the baked cheesecake from the oven, transfer the whole springform pan to a baking rack, and allow to cool to room temperature, about 2 hours.

Refrigerate in the pan until fully cooled, about another 2 to 3 hours, but ideally overnight.

Remove from the refrigerator 15 to 20 minutes before serving. To serve, unlatch the springform pan, remove the cheesecake, and transfer, paper and all, to a larger serving plate.

To cut, gently pull down the parchment paper and slice the cheesecake using a warm, dry knife. Refrigerate any leftovers for up to 5 days.