Preheat your oven to 400°F.

In a stand mixer or with a hand mixer on medium speed, beat together the cream cheese and sugar until smooth, about 1 minute.

In a separate medium bowl, whisk together the flour and heavy cream until smooth. Pour this into the cream cheese mixture and beat on medium until smooth.

Add the eggs one at a time, then add the vanilla, beating until smooth each time.

Line a 9-inch springform pan with parchment paper. Pour the batter into the lined pan.

Bake for about 55 minutes until the cheesecake has a slight jiggle in the middle.

Let it cool at room temperature for 1 hour, then place it in the fridge to cool for at least 4 hours or overnight.