Heat the heavy cream to just below a simmer.
Remove from heat and add the tea bags. Allow the tea to simmer for about 15 minutes with the lid on the pot.
Allow the cream and tea mixture to cool.
Preheat the oven to 400F.
In a separate bowl, cream together the cream cheese, sugar, and salt until it reaches an even consistency.
Add the eggs, one at a time, mixing between each addition until just combined.
Add the vanilla and the flour and mix until combined.
Add the cream mixture and mix until just combined.
Prepare the baking dish by adding enough parchment paper so that 1-2 inches of paper hangs over either side.
Pour the batter into the pan and bake at 400F for 55 minutes. The top of the cheesecake should have a dark brown color and the interior will not be completely firm.
Allow the cheesecake to cool for at least 30-60 minutes before serving. Refrigerating the cheesecake for 2 hours or overnight can allow it to become more firm, but this step can be skipped if you are short on time.