• Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).
  
• Prepare a 9"/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30"/75cm long, 6-8"/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.
• In a stand mixer, combine cream cheese, goat cheese, and sugar. Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through.
• With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.
• Scrape down the sides, then add salt.
• Slowly stream in heavy cream with the mixer on low speed.
• Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more
  
• Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.
• Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.
• When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.
• Allow the cheesecake to cool for 2 hours before removing the springform edges.
  

ALTERNATIVE METHOD (BROWNIE PAN):

• If using a 9x13 metal brownie pan, bake at 425°F (220°C) for 35 minutes, then broil for 3-4 minutes to finish burning the top