Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.