Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition, for 2-3 minutes.

Slowly pour in the heavy cream and add the vanilla extract. Mix until just combined, about 1-2 minutes.

Pour the batter into the prepared loaf pan and gently shake to level the mixture.

Bake for 40-50 minutes until the top is bronzed and the center is slightly jiggly.

Let the cheesecake cool at room temperature for about an hour. Refrigerate for at least 4 hours or overnight.