Line the cake pan with 2 overlapping sheets of parchment paper, making sure paper overhangs at least 2" above the rim of the pan on all sides. You can even wet the paper slightly so it becomes easier to fit in the pan, and wrinkle the edges to give the paper its characteristic rustic look after baking. Set the pan aside.

Preheat the oven to 350ºF.

In the bowl of a stand up mixer, beat the cream cheese until fluffy. Slowly add in the cream in a stream while continue beating. Add in the sugar and mix until incorporated. Next, with the mixer still running, add the eggs one at a time, beating for 10 seconds before adding the next. Lastly, add the flour and mix until incorporated.

Stop the mixer and scrape down the sides of the bowl with a rubber spatula, making sure the mixture is smooth and homogenous.

When the cake is almost set, turn the oven off, open the oven door half way and leave the cake in the oven for another 15 minutes.

Remove from the oven and set on a cooling tray until the cheesecake reaches room temperature.

Loosely cover with foil or plastic wrap and place in the refrigerator until ready to eat.

To serve, remove the cheesecake from the pan by holding and lifting by the parchment overhang. Place on a plate, gently peel back the parchment from the sides of the cheesecake and cut into wedges.