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Preheat the oven to 450 degrees F. Line a loaf pan generously with 2 sheets of parchment paper, leaving about 2 inches overhang (this allows for easy removal from the pan).
Add cream cheese and sour cream to the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium-low speed for 2-3 minutes, until smooth. Add sugar, corn starch, and flour and mix until combined, about 1 minute.
Add in the eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after adding the second egg and again after all of the eggs are added.
Then add in the lemon juice, vanilla bean paste, kosher salt, and heavy cream. Mix until combined. (If batter appear lumpy, run through a fine mesh sieve to remove any unmixed chunks)
Pour the cheesecake batter into the prepared pan and sprinkle 2 tsp of sugar on top. This creates a nice browned crust on top! Place into the oven Reduce the oven temperature to 425 degrees F and bake for 40-50 minutes, until the top of the cheesecake is a deep golden brown and the center is still jiggly.
Allow the cheesecake to cool to room temperature, about 2 hours, then place into the refrigerator to set for at least 4 hours.