Preheat the oven to 425°F and line an 8-inch springform pan crosswise with 2 pieces of damp, crumpled parchment paper. Allow a 3-inch overhang of parchment paper above the pan edge. (see notes)

In a large mixing bowl of a stand mixer using the paddle attachment, or an electric hand-held mixer, add the cream cheese and sugar.  Beat on medium speed for 2-3 minutes until the sugar has dissolved and the mixture is smooth and creamy.  You will need to stop the motor a couple times and scrape the bottom and sides of the bowl.

With the mixer speed on low, add the eggs, one at a time, and beat for 15 seconds to incorporate each egg before adding the next egg.  Stop the motor occasionally to scrape down the bowl.

Stop the motor again and add the salt, vanilla and the cream; then mix on low speed until fully incorporated, about 2 minutes.  Scrape down the sides and bottom of the bowl.

Sift the flour over the batter and with a spatula fold the flour into the batter.  Repeat with the remaining flour, folding until smooth and well blended. 

Pour the batter into the prepared pan, tap the pan on a solid surface to bring any air bubbles to the top.  Place the cheesecake on a parchment lined sheet pan and transfer to the oven and bake for 45 minutes. The color should be a dark, caramel color when fully baked.

Remove the cheese cake from the oven while the center is still a little loose and jiggly, place the pan on a cooling rack and allow to cool for 1-2 hours, then transfer to the refrigerator to chill for 6 hours or overnight.

When ready to serve, remove from the refrigerator 1 hour before slicing.  Use a thin, sharp knife dipped in hot water and wiped dry for each slice.