Preheat your oven to 400°F (200°C). Grease a 9-inch round springform pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.

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 granulated sugar, mixing until well combined and fluffy, about 2 more minutes.

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

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 40-45 minutes, or until the top is deeply golden brown and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.

Carefully remove the cheesecake from the springform pan and slice to serve.