Preheat the oven to 400°F and line a 9 or 10-inch springform pan with aluminum foil before adding a criss-crossed double layer of parchment paper. You want the parchment to stick up about 2 inches above the top of the pan. Set aside.
In a large bowl or stand mixer fitted with a whisk attachment, whip together the cream cheese and sugar on medium speed until smooth, about 2 minutes. Scrape down the sides as necessary and make sure no lumps remain.
Add the eggs one at a time, mixing on low speed. Make sure only a little yellow remains from the previous egg before adding the next.
With the mixer on low speed, add in the heavy cream, vanilla, and salt and mix until fully incorporated.
Sift the flour into the mixing bowl and mix on low speed for 10 seconds. Scrape down the sides of the bowl and beat for another 10 seconds.
Pour the cheesecake batter into the prepared pan and DO NOT scrape the sides of the bowl, just pour and discard what remains.
Place the cheesecake on a rimmed baking sheet on the middle oven rack and bake for 50 to 65 minutes. I use a 9-inch pan and a convection oven and find that 65 minutes is perfect. The cheesecake will puff up when baking and then sink when it cools, this is normal. Once the top has turned a deep golden brown and the center is slightly jiggly.
If the cheesecake isn't as dark as you'd like it, you can broil on low for about 1 minute. Keep a very close eye on the top because you don't want it to start smoking.
Transfer the cheesecake to a wire rack to cool to room temperature.
Transfer the cheesecake (in the pan) to the refrigerator to chill for at least 8 hours, preferably overnight. Remove the cheesecake from the refrigerator 1 to 2 hours before slicing and serving. Use the parchment edges to lift the cheesecake off of the pan base.
For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
Serve plain or topped with fresh berries or your favorite cheesecake topping.