Mix cream cheese, sugar, salt, and flour together in a large mixing bowl until smooth. There should be no lumps in the batter.
Mix in the vanilla.
Mix in the eggs one at a time until fully combined.
Mix in the heavy whipping cream until fully combined.
Line a 9" cake pan or springform pan with parchment paper, completely covering the bottom and sides of the pan. Use butter on the paper and the pan to help it stick to the pan. Smooth out any creases as best you can. (There will always be some creases remaining and that adds to the rustic look of the cake.)
Pour batter into the lined pan. Bang the pan onto the counter a few times to bring any air bubbles up to the top.
Bake for 50 minutes.
Increase oven temperature to 425 F and continue to bake for another 15 minutes or until the top of the cake looks almost burnt.
Cool to room temperature and then chill in the refrigerator overnight.
When ready to serve, remove the cake from the pan and peel off or cut back the parchment so it isn't visible.
The cheesecake will last up to one week in the refrigerator and for several months in an airtight container in the freezer.