Step 1

Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look.

Step 2

Melt the Chocolate: Place the dark chocolate in a microwave-safe bowl and melt it in 30-second intervals, stirring between each, until smooth. Set it aside to cool slightly.

Step 3

Prepare the Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add melted chocolate, sift in cocoa powder and mix until smooth.

Step 4

Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla bean paste and beat until combined.

Step 5

Sift in the flour, add salt and mix on low speed just until combined. You don’t want to overmix.

Step 6

Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake for 40-55 minutes, or until the top is deeply golden and the center still has a slight jiggle when you move the pan. The cheesecake will continue to set as it cools.

Step 7

Cool and Chill: Allow the cheesecake to cool at room temperature for about 2 hours. Then transfer it to the fridge to chill for at least 4 hours, or preferably overnight.

Step 8

Serve: Once chilled, carefully remove the cheesecake from the springform pan and slice. Enjoy the creamy, rich chocolate goodness!