Preheat oven to 210C.
Blend sugar and cream cheese in the food processor until well combined (1 min).
Add in eggs, vanilla and flour, blend for 30 seconds.
Add cream and blend for 10 seconds.
In 2 mini cake tins (6-7 inch) lined with baking paper, pour in equal amounts of batter in each and bake for 12 min.
It will come out wet and wobbly still.
Allow to cool to room temperature and refrigerate, serve after 2 hours of cooling or overnight in the fridge.