Preheat oven to 400°F. Butter a 10-inch springform pan on the bottom and side and place 2 large pieces of parchment paper over the butter. Line pan with the parchment crisscrossed, leaving at least a 2-inch overhang on all sides (it’s ok for the paper to be wrinkled and imperfect). Butter the parchment paper as well. Place pan on a rimmed baking sheet. Set aside.
Add cream cheese and sugar to the bowl of a stand mixer (or use a large bowl, with an electric mixer). Mix the cream cheese and sugar until fluffy and creamy, about 4 minutes, stopping to scrape sides of bowl as needed. Add in the eggs one at a time, beating to combine after each addition. Add cream, orange zest, salt, and vanilla and beat until combined, about 30 seconds.
Turn off mixer and sift flour evenly over cream cheese. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat another 10-15 seconds. Transfer the batter to the prepared pan.
Bake until the top is dark brown and puffed and the cake is set about one inch from the edge, 60-65 minutes (the center will be set on top but still quite jiggly underneath.)
Transfer to a rack and let cool slightly, about 30 minutes, then unmold. Continue to cool up to 2 hours. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature. Enjoy!
Salted Caramel:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once the sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes.
Slowly pour in heavy cream while stirring. Allow the mixture to come to a boil for 1 minute. Remove from the heat and stir in 1 teaspoon of flaky salt. Allow to slightly cool down before using. Enjoy!
