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Pre-heat oven to 420 and line the bottom and sides of a 9inch springform tin with greaseproof paper.
Add the cream cheese into a large bowl and slowly beat until it softens. Then add the sugar and continue to slowly combine.
Individually add the eggs, beating well between each addition. Add the cream and combine before doing the same with the sour cream.
Sift in the cornflour and salt and then beat for 1-2 minutes to ensure there is a smooth mix. Pour the mixture into the tin through a sift. Tap the tin on the work surface 3-5 times to remove any air bubbles.
Bake for 27-30 mins (40 minutes) then remove from the oven and allow to cool before placing in the fridge overnight.
To serve, remove the Basque from the fridge 10mins before you want to eat.