Preheat the oven to 410°F (210°C), with heat from top and bottom. Wet the parchment paper sheets under the faucet and squeeze out the excess water. Line the cake pan with the damp parchment paper, pressing it well into the pan.

In a bowl, combine the cream cheese and sugar. Beat with an electric mixer on low speed until fully blended.

Add the eggs one at a time, beating after each addition until incorporated. Add the flour and mix again. Finally, add the heavy cream and mix just until everything is combined.

Turn off the oven and leave the cheesecake inside with the door slightly open until it cools completely (about 4-5 hours). After that, you can remove it from the pan and serve, or store it in the refrigerator to keep it fresh. When ready to serve, take it out of the fridge about an hour beforehand to bring it to room temperature.