Preheat the oven to 400°F (200°C) and line a 10-inch (25cm) springform pan with parchment paper.

In the bowl of a stand mixer, beat the cream cheese until creamy.

Add the granulated sugar and beat until smooth and no lumps of cream cheese remain.

Add the eggs, one at a time, and scraping down the sides of the bowl after each addition until thoroughly combined.

Lastly, beat in the heavy whipping cream and the flour until you have a smooth batter.

Pour into your prepared pan and bake for about 40-45 minutes. At this point, the top of the cheesecake should be a very dark brown. If not, turn the broiler on to high and watch the cheesecake very carefully. It will only take a minute or two to brown. Once it reaches the desired color, pull the cake out of the oven immediately.

Let cool to room temperature for 2 hours before covering and refrigerating until thoroughly chilled, at least 6 hours or overnight.

Serve cold, perhaps with a side of whipped cream, fresh berries and a glass of sherry!