Custardy Burnt Basque Blueberry Cheesecake

1. Place a rack in the middle of the oven. Preheat the oven to 425°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 
2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.
3. In a bowl, beat the cream cheese and sugar together until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Slowly stream in the heavy cream. Add the vanilla and salt, and beat until combined, about 30 seconds.
4. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour half the batter into the prepared pastry-lined pan. Swirl the jam into the batter. Stir the blueberries into the remaining batter, then gently pour into the pan. Fold the corners of the pastry over the cake batter. 
5. Place the pan on a cookie sheet. Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool for 15 minutes, then unmold. Chill at least 2 hours to allow the center of the cake to fully set. Slice into wedges and serve at room temperature or chilled.