Step 1: Preheat your oven to 425°F (220°C). Line a 9-inch springform pan with two sheets of parchment paper, crinkling them slightly and overlapping to ensure the entire pan, including the sides, is covered. Let the parchment paper extend a few inches above the rim of the pan. Set aside.
Step 2: In a large mixing bowl, combine the softened full-fat cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is completely smooth and lump-free, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the black sesame paste to the cream cheese mixture and continue beating until fully incorporated and the batter has a uniform greyish-black color.
Step 4: Crack in the large eggs, one at a time, beating well after each addition until just combined. Be careful not to overmix.
Step 5: Gradually pour in the heavy cream, mixing on low speed until just combined. The batter will be quite loose and liquidy.
Step 6: Sift the all-purpose flour and fine sea salt directly into the batter. Mix on the lowest speed until just combined, ensuring there are no streaks of flour visible. Do not overmix.
Step 7: Pour the smooth batter into your prepared springform pan. Give the pan a few gentle taps on the counter to release any large air bubbles.
Step 8: Bake for 55-65 minutes, or until the top is deeply caramelized (almost black in spots) and the edges are set, but the center still has a significant wobble. The exact baking time can vary depending on your oven.
Step 9: Once baked, remove the cheesecake from the oven and let it cool completely at room temperature in the pan (2-3 hours). Once cooled, refrigerate for at least 6 hours, or preferably overnight, before serving.
Step 10: To serve, carefully remove the springform ring and peel away the parchment paper. Slice with a sharp, warm knife and enjoy.