Preheat the oven to 200°C (390°F).
In a large bowl, beat the cream cheese with the sugar using an electric mixer at medium speed until smooth and the sugar dissolves (about 5 minutes).
Add the eggs one at a time, mixing well after each addition, then add the yolks.
Gradually pour in the cream and vanilla, mixing until fully incorporated.
Sift the flour over the mixture and gently fold it in until smooth.
Line a 9-inch round springform pan with two overlapping sheets of parchment paper, leaving the edges overhanging.
Pour in the batter and smooth the top. Bake for 50-60 minutes, until the top is dark golden brown and the center is slightly jiggly.
Let the cheesecake cool at room temperature for 1 hour, then refrigerate until set (ideally overnight).
