For Mini Burnt Cheesecake:

• Place a rack in the middle of your oven and preheat the oven to 400 degrees (F). Cut small squares of parchment paper about 3 inches by 3 inches. Line a muffin tin with the parchment paper squares.
• In the bowl of a stand mixer or in a large bowl with a hand mixer beat the cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is smooth, about 2 minutes.
• Add the eggs one at a time. Mix until each egg is fully incorporated and scrape down the sides before adding the next.
• Add the heavy cream and vanilla and beat until combined. Scrape down the sides of the bowl.
• Sprinkle the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
• Pour the batter into the prepared muffin tin and bake for 20 to 25 minutes. The mini burnt cheesecake should be deeply browned and the center should still be jiggly.
• Remove the cheesecakes from the oven and allow them to cool.