Place cream cheese and sugar in a food processor fitted with blade attachment. Process until mixture is smooth. Scrape down sides of bowl as needed.
Add in vanilla. With the processor running, add eggs one at a time, ensuring each egg is incorporated before adding the next. Stop processor. Scrape down sides of bowl.
In a small bowl, stir together flour, salt, and about ¼ cup of cream until paste forms. Slowly add remaining cream, a little at a time, until mixture is smooth and there are no lumps of flour.
Transfer flour mixture to food processor. Add any remaining cream to food processor bowl. Run food processor for another 30 seconds until mixture is smooth and well incorporated.
Pour mixture into prepared cake pan on top of crust. Use a mini offset spatula or the back of a spoon to spread filling into an even layer.
Place filled cake pan on a baking sheet to catch any spills during baking. Place in center of preheated oven. Bake for 35-40 minutes until top is browned yet center is stilly jiggly. Remove from oven and cool in pan.
Let cheesecake cool to room temperature before serving. Unmold cheesecake from pan. Enjoy at room temperature or chill overnight.*