Preheat the oven to 400. Grease and 8-inch springform pan and line with parchment paper all the way up the sides. Press it up the sides to make sure it is stuck to the pan as good as possible.

With a stand mixer beat the cream cheese until smooth. Pour in the sugar and vanilla bean paste and salt, and beat it until smooth and fluffy, for about 2 minutes. Next, add the eggs one at a time, beating well before adding the next one. Repeat until you’ve worked your way through the eggs. Pour in the heavy cream slowly and beat until combined, about 1-2 minutes. Sift in the flour and beat just a moment more until incorporated. Fold in the raspberries, very gently, so they do not get broken up.

Pour the cheesecake into the parchment lined pan and smooth out the top. Tap on the counter a few times to distribute the cheesecake throught the parchment.

Place the baking pan on a baking sheet and transfer to the oven to bake for 40-45 minutes. Remove from the oven and cool in the pan for about an hour. Remove it from the pan and cool for another hour.