Preheat your oven to 400°F. Prepare a 9-inch springform pan by greasing it lightly and lining it with parchment paper; make sure the paper hangs over the sides for that rustic look.

Place the room temperature cream cheese in a large bowl. Add the granulated sugar and beat until smooth. Then, add the eggs one at a time, mixing well after each addition.

Slowly pour in the heavy cream and stir in the vanilla extract until fully incorporated. Sift in the all-purpose flour and a pinch of salt, then gently fold to combine without overmixing.

Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the preheated oven for 45-55 minutes. The top should turn a deep golden brown and appear slightly burnt, while the center remains jiggly. The cake will rise and then collapse as it bakes. It is okay if it cracks.

Remove the cheesecake from the oven and let it cool in the pan for about 2 hours at room temperature. Then, refrigerate it for at least 8 hours before serving.

Once well chilled, remove the cheesecake from the pan, slice, and serve at room temperature.