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Preheat your oven to 200°C (392°F). Line a 9-inch (23cm) springform pan with parchment paper i use a under layer of gold greaceproff paper for a festive look allowing the paper to extend above the edge by a few inches. This will give the cheesecake its characteristic rustic, ruffled look.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Gradually add the cream, Irish cream liqueur, and vanilla bean paste, mixing until smooth.
Sift in the flour and add the salt, folding gently until everything is well combined.
Pour the batter into the prepared tin and bake for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
Let the cheesecake cool in the pan for about an hour, then carefully remove it from the tin. Allow it to cool completely at room temperature, or for an extra creamy texture, refrigerate it for a few hours before serving.