5 (8 oz.) pkg. of cream cheese
5 eggs
2 egg yolks
1/8 tsp. salt
1 1/2 c. sugar
2 tbsp. flour
1/2 c. heavy whipping cream
1 tsp. vanilla

Set cream cheese out room temperature until soft. Beat cream cheese until creamy. Then add sugar, flour, salt and 1 egg at a time until all eggs are used. Then add egg yolks, heavy whipping cream and vanilla and beat for 5 to 10 minutes longer.

Pour in 10 inch spring form pan. Bake at 475 degrees for 10 minutes. Turn oven to 225 degrees and bake for 1 hour or until golden brown on top. Turn oven off and let cake settle in oven for another 1/2 hour.

Remove from oven and let cool. After completely cooled, store in refrigerator overnight and cake will set up.

Top with your favorite fruit topping, blueberries, cherries, pineapples, strawberries, etc.