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Combine the cream cheese with sugar and salt before folding in whipping cream
Mix vanilla beans and eggs in the batter before sifting in the flour and whisking until smooth
Pour the batter through a sieve in a springform pan that is lined with parchment paper
Chill the batter in the fridge for 2 hours to let it relax and improve the texture
Bake the cake in the oven at 450F for 30 minutes and rotate 180 degrees every 7.5 minutes to make sure it browns evenly
Bake for another 40 minutes at 300F and rotate 90 degrees every 10 minutes
Let the cake rest at room temperature for 3 hours before chilling in the fridge overnight
In a low heat bain marie, add the chopped chocolate with cream and butter and whisk until smooth