1. **Preheat:** Position a rack in the middle of your oven and preheat to 400°F (200°C). (Note: This is hotter than normal cheesecakes—that’s the point!).

2. **Prepare the Pan:** Grease a 9-inch or 10-inch springform pan lightly with butter. Line the pan with **two** sheets of parchment paper, overlapping them so they cover the bottom and extend at least 2 inches above the rim. Press the paper into the corners and pleat the sides—it should look rustic and messy.

3. **Mix Cheese & Sugar:** In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the cream cheese and sugar on medium-low speed until very smooth and the sugar has dissolved (about 2 minutes). Scrape down the sides.

4. **Add Eggs:** Add the eggs one at a time, beating on medium-low speed for about 15 seconds after each addition. Scrape the bowl again.

5. **Add Liquids:** Pour in the heavy cream, salt, and vanilla extract. Mix on low speed just until combined.

6. **Add Flour:** Turn the mixer off. Sift the flour evenly over the batter. Mix on low speed just until the flour disappears. **Do not overmix** or incorporate too much air.

7. **Bake:** Pour the batter into the parchment-lined pan. Place the pan on a baking sheet (in case of leaks). Bake for 50–60 minutes.

8. **The ‘Burnt’ Look:** The cheesecake is done when the top is dark brown (it might look burnt—don’t panic!) and the edges are set, but the center is still very jiggly like Jell-O. It will rise high like a soufflé and fall as it cools.

9. **Cool:** Remove from the oven and let it cool completely in the pan on a wire rack. This takes about 3–4 hours. It will set as it cools.

10. **Serve:** Once cool, unclasp the springform pan and peel back the parchment paper. Serve at room temperature for the creamiest texture.