Pour heavy cream into a small saucepan. Open Earl Grey tea bags and sprinkle tea leaves into the cream. Heat over low until simmering, then remove from heat, cover, and steep for 30 minutes. Strain and cool.

Preheat oven to 400°F (200°C). Line an 8-inch round cake pan with parchment paper, ensuring it extends above the sides.

In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Scrape down sides.

Add eggs one at a time, mixing well after each until just combined. Do not overmix.

Gently stir in cooled Earl Grey infused cream until combined. Sprinkle flour over mixture and stir until just mixed in and smooth.

Pour batter into prepared pan. Bake for 50-60 minutes until top is deeply browned and center is slightly jiggly.

Cool completely in pan on a wire rack. Chill in refrigerator for at least 4 hours or overnight before serving.