For the prep:

Cup of Yum
1. Preheat the oven to 400˚F with a rack located in the center of the oven. Line a sheet pan with foil or parchment for easy clean-up.
2. Spray a 9-inch round cake pan (with sides that are at least 2 inches tall) with non-stick spray. Wipe a teaspoon of butter all over the interior surfaces of the pan then line the bottom of the pan with a circle of parchment paper.

For the cheesecake:

1. Combine the sugar, eggs, egg yolks and cream (or sour cream) in a blender or food processor container. Process for 1 minute until smooth and creamy.
2. Add the cream cheese, vanilla (or vanilla bean paste), salt and flour. Process again for another minute until very smooth.
3. Pour the batter into the prepared pan and place it on the foil (or parchment) lined sheet pan.
4. Transfer both pans to the oven and bake for 35-45 minutes or until the top is deep, caramel brown.
5. Remove from the oven and allow the cake to cool completely in the pan.
6. Give the pan a little gentle shake. If the sides are sticking, run a small sharp knife along the edges, applying pressure towards the pan and not towards the cake.
7. Invert the cheesecake onto a clean plate, giving the pan a slight jiggle to release. Peel off the parchment paper and discard.
8. Place a serving plate over the bottom of the cheesecake and invert one more time until the top is facing up.

To serve:

1. Use a long, sharp knife to cut the cheesecake into slices. For nice clean slices, wipe the knife off after each cut with a paper towel.
2. Serve at room temperature or rewarmed slightly on its own, with a dollop of whipped cream or with fresh fruit or any of the sauces recommended in the post.