Preheat your oven to 400°F (200°C). Place rack in center of oven. Line a 9-inch springform pan with parchment paper, letting it stick out over the edges.

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

Crack eggs into the bowl one at a time, mixing after each until just combined. Do not overmix.

Pour in heavy cream, salt, and vanilla extract. Mix until just combined and smooth. Do not overmix.

Sprinkle flour over mixture. Mix on low speed until just incorporated and batter is smooth with no clumps.

Pour two-thirds of batter into prepared pan. Spoon dollops of salted caramel sauce over batter. Pour remaining batter over caramel. Swirl caramel lightly with a knife or skewer.

Bake for 50-60 minutes, until top is deeply browned and center is slightly jiggly. Edges should be set, center slightly wobbly.

Cool completely in pan on a wire rack at room temperature for a few hours.

Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove from springform pan, peel away parchment paper, slice, and serve.