1. Preheat the oven to 220°C (428°F). Line a 20 cm round baking pan with parchment paper, leaving the edges to hang over for easier removal after baking. In a large bowl, beat the cream cheese with the eggs until fully combined.
2. In a saucepan, combine the heavy cream, vanilla, sugar, and cornflour, stirring to mix well, and place over medium heat, cooking until the mixture reaches 60–65°C (140–149°F). Once at the desired temperature, remove from heat and pour the mixture into the bowl with the cream cheese and eggs. 
3. Use an immersion blender to blend until fully incorporated. Pour the mixture into the prepared pan and bake for 40 minutes until the surface is deeply browned while the center remains slightly wet.
4.  To check doneness, insert a knife: it should come out almost clean but with a little moisture in the center. Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours before serving to stabilize and achieve the perfect texture. 
5. For the sauce, place all ingredients in a small saucepan and cook over medium heat for about 10 minutes until thickened. Use an immersion blender to blend the sauce until smooth and creamy.
6.  Keep the dessert refrigerated until serving. 

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