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In a food processor, blend the cream cheese and sugar until smooth.
Add the eggs, cream, and salt; blend until fully incorporated.
Add the torn fig leaves and blend until smooth.
Strain the mixture through a colander.
Line a 9-inch springform pan (at least 3 inches high) with crinkled parchment paper.
Arrange the whole fig leaves on the parchment to cover as much of the pan as possible.
Pour the batter into the pan over the fig leaves.
Place the pan on a sheet tray and bake at 500°F (260°C) for 15 minutes.
Reduce heat to 400°F (205°C) and bake for another 50 minutes.
Let the cheesecake set in the refrigerator overnight or for at least two hours before slicing.
Serve with caramel or Nutella drizzled on top.