Line a 10-inch springform pan with two overlapping sheets of parchment paper, letting them hang over the sides by several inches. The wrinkles are fine.
Beat cream cheese and sugar with an electric mixer on medium speed until smooth and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition.
Mix in heavy cream and vanilla until combined.
Add flour and salt, beating just until incorporated.
Pour batter into prepared pan and tap firmly on counter a few times to release air bubbles.
Bake for 50-60 minutes until top is deeply browned and cracked, but center still jiggles when pan is shaken.
Cool completely in pan at room temperature, then refrigerate for at least 6 hours or overnight.
Remove from pan, peel away parchment, and slice with a hot knife.