Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan and line it with two overlapping sheets of parchment paper, pressing the paper firmly into the bottom and sides so it extends roughly 2 inches above the rim.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium-low speed for about 3 minutes until completely smooth, glossy, and lump-free.

Incorporate the eggs one at a time, mixing on low speed after each addition just until combined. Scrape down the bottom and sides of the bowl with a silicone spatula.

Pour in the heavy cream on low speed until blended. Sift the all-purpose flour over the mixture and gently fold until the batter is uniform and silky.

Pour the batter into the prepared springform pan. Gently tap the pan on the counter once or twice to release any large air bubbles.

Bake for 50 to 55 minutes until the surface turns deep mahogany brown with dark edges, while the center retains a pronounced, custard-like wobble when shaken.

Transfer the pan to a wire rack and let the cheesecake cool completely at room temperature for at least 3 hours before unclamping the pan, peeling back the parchment, and slicing.