Preheat your oven to 400°F (200°C) and line a loaf pan with parchment paper, allowing the edges to overhang.

In a mixing bowl, combine softened cream cheese and sugar. Beat until smooth and fluffy. Gradually add eggs, blending well after each addition. Fold in heavy cream and vanilla extract.

If using flour, gently fold it into the batter until just combined.

Pour the cheesecake batter into the prepared pan and bake for 25 to 30 minutes, until the top is golden and the center is slightly jiggly.

Let the cheesecake cool in the pan for 15 to 20 minutes. Lift it out using the parchment paper and cool completely on a wire rack.

Chill the cheesecake in the refrigerator for at least 1 hour before serving.