Instructions:

• Step 1: Prepare Your Pan - Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure to leave some overhang for easy removal later.
• Step 2: Mix Cream Cheese and Sugar - In a large mixing bowl, combine the 2 pounds of cream cheese and 1 cup of granulated sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 3-5 minutes.
• Step 3: Incorporate the Eggs - Add the 6 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
• Step 4: Add Heavy Cream - Slowly pour in the 2 cups of heavy cream while continuing to mix until the batter is silky and smooth.
• Step 5: Sift in Flour and Seasonings - Sift in the 1 cup of flour and 1 teaspoon of salt. Add the 1 teaspoon of vanilla extract and gently fold until just combined, avoiding overmixing.
• Step 6: Bake the Cheesecake - Pour the batter into the prepared pan and bake for 50-60 minutes, until the top is golden brown and the center is slightly jiggly.
• Step 7: Cool and Chill - Once baked, turn off the oven, let the cheesecake cool with the door ajar for 1 hour, then refrigerate for at least 4 hours, or overnight for best results.