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Preheat the oven to 240°C (no turning heat, rather top & bottom) and line a 15-cm cake pan with sheets of parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed for 3 minutes, or until smooth. Be careful to mix ONLY until just combined, to avoid air bubbles and later cracks in your cake.
Add the eggs one at a time, whisk well in between each addition. Sieve in the cornstarch and add the vanilla bean paste, then beat for 2 minutes, or until smooth. With the stand mixer on low, slowly stream in the cream and beat for 1 minute until well combined.
Pour the mixture into the prepared pan, make sure you scrape down the sides, tap a few times to remove any air bubbles and bake for 25 minutes, or until the top is dark brown and the center is set, but soft and jiggly.
When testing to see if the cheesecake is done, jiggling the cake is a good gauge. The cheesecake should hold its shape and be slightly firm with a good wobble, it should have a custard-like center.
Turn the heat off and wedge a wooden spoon in the oven door. Allow the cake to cool in the oven for 10 minutes, then remove from the oven, cover and chill overnight in the fridge, or for a minimum of 4 hours before enjoying.