Prepare the Batter

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring it extends above the edges of the pan for easy removal.
2. Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Use a hand mixer or stand mixer for the best results.
3. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Add Cream and Vanilla: Slowly pour in the heavy cream and vanilla extract, mixing until fully combined.
5. Mix in Flour and Salt: Sift in the flour (or cornstarch) and salt, gently folding it into the batter until smooth.

Bake the Cheesecake

1. Pour the Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake: Place the pan in the oven and bake for 50-60 minutes, or until the top is deeply golden and slightly jiggly in the center.
3. Cool: Remove the cheesecake from the oven and allow it to cool in the pan for 30 minutes before transferring to the refrigerator.

Chill and Serve

1. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
2. Serve: Slice and serve chilled or at room temperature. Pair with fresh fruit, whipped cream, or a drizzle of caramel.