Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to extend above the edges of the pan.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue to beat until well combined.

Add the heavy cream, eggs, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined. Be careful not to overmix.

Sift the flour and salt over the mixture. Gently fold the flour into the batter using a spatula until fully incorporated and smooth.

Pour the batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.

Bake in the preheated oven for 25-30 minutes, or until the top is deeply browned and the center is slightly jiggly. Remove from the oven and let it cool at room temperature for about 1 hour.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture. When ready to serve, carefully remove the cheesecake from the springform pan and peel away the parchment paper.