Turn the oven to 325 degrees.
Beat the room temp. cream cheese and goat cheese on medium (about 4 mins) until light and fluffy, scraping down the sides and bottom. Make sure to scrape down the sides and bottom often so there are zero clumps of cheese in the mixture.
With the mixer running, add sugar and salt and continue to beat for another 4 mins.
Beat in the vanilla and add eggs one at a time, beating full after each addition.
Reduce speed to low and add heavy cream.
Pour the batter over the baked crust, leaving a little room at the top for the cheesecake to rise.
At this point, let do not scrape the bottom and sides of the bowl into the pan. You don't want any clumps or anything that wasn't fully mixed to go into the cheesecake. Allow what will naturally flow out of the bowl to go into the pan.
Place the foil-wrapped pan in a larger roasting pan and pour warm water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
Bake for 1 hour, until the top of the cheesecake, is brown.
Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
Take it out and let it cool at room temperature, then place it in the fridge for at least 3 hours or overnight.