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Pre-heat oven to 475F convection with rack in the middle of the oven
Line a 7-inch springform cake pan with parchment paper, making sure that parchment fully covers all the sides of the pan.
Add softened cream cheese and sugar to a large mixing bowl. Mix until smooth and no lumps remain.
In a bowl, add the 5 eggs. Whisk until completely smooth.
Slowly add the beaten eggs to the cream cheese mixture. Fold and stir constantly, until fully combined and the batter is completely smooth.
Add the cream, salt, and vanilla. Stir until completely smooth.
Pour the batter into the prepared pan. Tap the bottom of the pan to the countertop to pop any air bubbles. Trim off any excess parchment paper sticking out over the sides of the springform pan.
Bake in the oven for 45-55 minutes or until the top is very dark. The edges should be set but the center should still be very jiggly. The center of the cake should read about somewhere around 155°F (68°C) for a softer center. Remove from the oven. Let cool at room temperature for a few hours then cover and cool in the fridge for at least an hour before slicing.