Line a 9-inch (23cm) round springform pan with two layers of parchment paper, overlapping and pressing them into the pan.
Put the cream cheese and sugar into a stand mixer with the paddle attachment fitted.
Add the eggs one by one while the mixer is running, ensuring each one is fully mixed in before adding the next.
Add the remaining ingredients and mix on low speed until completely combined.
Pour the batter into the prepared pan and place into the preheated oven.
Bake until the cheesecake's top is deep brown, puffed up, and very wobbly, around 55 minutes.
Allow the cheesecake to cool to lukewarm on the countertop; expect significant sinking in the center as it cools. This is normal! Chill overnight to set.
To serve, slice with a hot knife, wiping the blade between each cut to get nice clean slices.