• Preheat oven to 450 F/ 230 C for conventional oven. For convection oven, lower the temperature by 20 F/ 15 C
• Double-line a 6 x 3-inch round pan with parchment paper.

Prepare the cheesecake batter:

• I use unsweetened black sesame paste. You can use ready-made black sesame paste or make your own black sesame paste (unsweetened version)
• Combine cream cheese, black sesame paste, sugar, eggs, cornstarch, and heavy cream in a blender or a food processor. Blend until smooth.
  
• Pour into the prepared pan.
  

Baking:

• Bake for 22 minutes, then broil on high for 2–3 minutes until the top is deeply browned.
• Remove from the oven. The center should still jiggle a lot when you pull it out of the oven. The center puffs up when it first comes out
  
• It will sink at the center, creating a crater-like appearance. It's normal. Don't panic 
  
• Cool at room temperature for 3–4 hours, then refrigerate overnight.