5 packages softened cream cheese
1/3 - 1/2 cup each sugar, stevia
3 tablespoons gluten-free flour
5 large eggs
2 egg yolks
2 cups heavy cream
2 teaspoons vanilla

Preheat oven to 500 degrees.

Beat cream cheese, sugar, and flour with mixer until smooth.
Add 2 egg yolks and egg, mix until smooth. Add remaining eggs,
mix until smooth. Add vanilla and heavy cream, mix until smooth.

Pour into springform pan. Cook 12 minutes, then lower to
200 without opening oven, for 1 hour.
Remove when cake is mostly firm. Cool until it can be
placed in fridge reasonably, then chill at least overnight.
Best about 48 hours after cooking.