Preheat the oven to 450 degrees F. Line a loaf pan generously with 2 sheets of parchment paper, leaving about 2 inches overhang.

Add cream cheese and sour cream to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 2-3 minutes, until smooth.

Add sugar, corn starch, and flour and mix until combined, about 1 minute.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl after the second egg and again after all eggs are added.

Add lemon juice, vanilla bean paste, kosher salt, and heavy cream. Mix until combined. If batter appears lumpy, run through a fine mesh sieve to remove unmixed chunks.

Pour the cheesecake batter into the prepared pan and sprinkle 2 tsp of sugar on top.

Reduce the oven temperature to 425 degrees F and bake for 40-50 minutes, until the top is a deep golden brown and the center is still jiggly.

Allow the cheesecake to cool to room temperature for about 2 hours, then place in the refrigerator to set for at least 4 hours.