The Bojon Gourmet

Prepare Things
17 Position a rack in the center of the oven and preheat to 450ºF for a still oven (or 425ºF if using a convection oven). I recommend using an external oven thermometer to verify the oven temperature.
0 Place 2 crisscrossed pieces of parchment paper inside an 8-inch springform pan with 3-inch high sides (or use a 9-inch pan for a thinner cheesecake). Pleat and press the parchment paper as smooth as possible against the sides of the pan. You should have about 2 inches of parchment sticking up on all sides. It helps to crumple the parchment in your fist first. Don't stress about this step; the batter with weigh down the parchment once you add it. 
Batter
1 Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Scrape down the sides of the pan and add ¾ cup sugar, sweet rice flour, and salt. Beat on medium speed until smooth, 1-2 minutes.
2 Crack the eggs into a measuring pitcher. Scrape down the mixer and paddle again, and with the mixer running on medium-low, add in the eggs one at a time, beating until smooth after each addition and scraping the bowl and paddle a few times.
3 With the mixer still on medium-low, gradually pour in the cream and vanilla. Scrape the mixer once more and beat until the mixture is smooth. It should be the consistency of thick heavy cream.
4 Pour the cheesecake batter into the prepared pan and set the pan on a rimmed 9x12-inch baking sheet. Rap the pan on the counter a few times, then swirl a knife through the batter to pop any large bubbles. 
Bake
6 Sprinkle the top of the batter evenly with the remaining 2 teaspoons sugar if using (see note 3).
7 Bake the cheesecake until it’s puffed and deeply golden on top and the internal temperature measures 165-170ºF with an instant-read thermometer inserted 2 inches into the cheesecake. Make sure you’re measuring the coolest part of the cheesecake in the very middle since the outer areas will be hotter. This can take anywhere from 30-50 minutes depending how accurate your oven is, how cold the batter was beforehand, and how frequently you open the oven during baking, so keep an eye on it. If using a 9-inch pan or convection oven, the cheesecake will bake 5 to 10 minutes faster.
16 Baking tip: if the cheesecake isn't browning quickly enough, increase the oven temp by 25-50 degrees. If it's browning too quickly, decrease the oven temp by 25-50 degrees. 
8 Place the baked cheesecake on a wire rack to cool to room temperature, at least 2 hours and up to 4 hours.
Serve
9 Release the sides of the springform pan and use the parchment to drag the cheesecake onto a serving platter. Peel the parchment away from the sides. Use a sharp knife to cut the cheesecake into wedges and serve at room temperature. It doesn't need any accompaniment, but sometimes I like a little seasonal fruit on the side, like a handful of fresh raspberries or slices of kumquat. 
Storage
10 The cheesecake keeps well, covered and refrigerated, for up to 5 days. Bring slices to room temperature before serving for the creamiest texture (although I enjoy it cold too!)