In a large bowl, add the room temperature cream cheese.

Whisk the cream cheese until it becomes smooth and creamy without any lumps.

Add sugar to the cream cheese and whisk until it is fully incorporated and the mixture is smooth.

Add one whole egg and whisk until it is well combined with the batter.

Add the second whole egg and continue whisking until the batter is smooth.

Add the egg yolk to the mixture and whisk to combine.

Pour in the whipping cream and whisk until the batter is smooth and liquid.

Add the corn starch and whisk thoroughly to ensure there are no lumps.

Crumple a piece of parchment paper and line a 6-inch round cake mold with it. Trim any excess paper around the edges.

Sieve the cheesecake batter into the prepared mold to ensure a silky smooth texture.

Gently tap the mold on the counter a few times to release any large air bubbles.

Bake in a preheated oven at 230°C (446°F) for 22 minutes.

Once baked, remove from the oven and let it cool down to room temperature.

Refrigerate the cheesecake for at least 4 hours to set.

After chilling, carefully unmold the cheesecake. It's ready to be served.