Preheat the oven to 400°F
Add cream cheese and sugar together, beat until creamy.
Next add the yogurt and mix again.
Mix in the eggs, adding one at a time, mixing each until incorporated.
Scrap the sides of the bowl with a spatula. Mix in the vanilla extract and heavy whipping cream.
With a sifter, sift the flour onto the mixer and using a spatula gently fold in the flour.
Lightly grease a 9 inch springform pan and line it with two sheets of parchment.
Pour in your cheesecake mixer, lightly tape the pan a few times on the counter to work out any air bubbles.
Bake for 20 minutes, then turn the oven down to 375°F and bake for another 20-25 minutes.
The cake will have a slight wiggle in the center. Once removed from the oven let it cool completly before removing the springform and parchment paper.
Chill in the fridge for at least a hour so the cake can set.
Enjoy!
