Prepare a 9-inch springform pan by greasing it lightly and lining it with parchment paper; make sure the paper hangs over the sides for that rustic look.
Place the room temperature cream cheese in a large bowl. Add the granulated sugar and beat until smooth. Then, add the eggs one at a time, mixing well after each addition.
Remove the cheesecake from the oven and let it cool in the pan for about 2 hours at room temperature. Then, refrigerate it for at least 8 hours before serving.