Preheat your oven to 425°F.

Line a 9 inch or larger springform pan with parchment paper.

Place your softened cream cheese in a medium sized mixing bowl and mix until the cream cheese is fully whipped.

Once whipped, add the rest of the ingredients to the cream cheese: Large Eggs, Granulated White Sugar, Heavy Cream, Pink Salt, Vanilla Extract, and Cornstarch. Using a whisk or hand mixer mix until the batter is smooth.

Pour the batter into the parchment lined springform pan. Place an empty baking sheet on the bottom rack to prevent excess browning of the bottom of the cheese cake. Place the spring form on the middle rack and bake for 40 minutes.

Remove from the oven. Once the cheesecake has cooled enough to handle, place the entire cheesecake with the springform pan in the fridge for 4 hours.

After refrigeration, remove the springform pan and peel down the parchment. Slice and serve!

Enjoy!