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Preheat your oven to 475° F and line a 9" springform pan with parchment paper.
Grease the pan with softened butter so that the parchment sticks, and then grease the parchment with butter.
Add the room-temperature cream cheese, sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment.
Mix on low speed until just combined.
Begin to add the eggs, one by one, letting each fully incorporate before adding the next.
Slowly stream in heavy cream, stopping periodically to scrape down the paddle and sides of the bowl.
Sift in the flour and mix until just combined. The batter should be smooth and runny.
Pour into your prepared pan and tap on the table to pop out any air bubbles.
Bake for anywhere from 30-40 minutes, rotating at the 20-minute mark.
Enjoy at room temperature.