1. Preheat your oven to 400°F (205°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.

2. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.

3. Add the granulated sugar and continue mixing until well combined, about 1 minute.

4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Pour in the heavy cream and vanilla extract, and mix until the batter is smooth and creamy.

6. Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula.

7. Bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.

8. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.

9. Remove the cheesecake from the oven and let it cool completely on a wire rack, about 2-3 hours.

10. Once cooled, refrigerate the cheesecake for at least 4 hours, or up to 5 days.