I have never put flour in cheesecake batter.
Kailarina seem to bake cheesecake the way I do. Gently. water bath.
There are a few steps to getting the proper texture in cheesecake in my experience. ( Also high altitude baking, may not be the same for lower altitudes.)
Get any and all lumps out of your cream cheese first. you want it super smooth. Lots of scraping down the bowl throughout the entire process.
add eggs one at a time, making sure they fully incorporate. scrape down the bowl after every 2 eggs or so. This step is where i whip in the eggs. not super high speed to where i am adding tons of air, but it gets pretty intensively mixed.
I like to use sour cream and heavy cream, added in slowly, at slower speed. lemon juice, some vanilla, you are good to go.
Foil the outside of your spring form, pre-bake a crust, fill, water bath, and bake!
OP, to help you better, post the recipe you are using.