Begin preheating the oven to 500° F (260° C) for at minimum 30 minutes before baking.
Tear off two 20” long pieces of parchment paper and form them into a plus sign. Line a 10” springform pan with them, allowing the excess of 2 or more inches of paper to fold over the top. The paper will be loose and not line the pan perfectly, no need to force it.
Place all of the ingredients in a 14 cup food processor and blend for about 7 minutes, scraping the bowl as necessary for everything to combine thoroughly.
This recipe can also be made using a stand mixer, a hand mixer, or a smaller food processor. The ingredients may need to be blended half at a time then combined as a whole by hand in a large bowl.
Pour the well-combined mixture into the parchment paper of the pan and set the pan in the oven. Move quickly with the oven door so as to let as little heat out as possible.
Keep a watchful eye on it after 20 minutes but bake for about 25-33 minutes, until the top has turned a dark golden brown and the center is still very jiggly. The edges will be puffy.
The top will continue to brown as it cools on the counter for 1 hour then place the pan in the refrigerator uncovered for at minimum 5 hours. Serve or cover the pan after 5 hours and chill overnight.