Pre-heat the oven to 220C/430F Fan Assisted. Meanwhile, take a 9" springform cake tin and line the bottom with a circle of parchment paper and then line the sides with a long strip of parchment, slightly higher than the height of the tin. Remove the cream cheese from the fridge so it can sit at room temperature for 30 minutes.

Into a medium bowl, add the chocolate (ensure it is chopped so that is melts easily) and cream. Place this over a pan of gently simmering water, and stirring in small circular motions in the centre of the bowl, keep mixing it until you have a glossy smooth ganache and all the chocolate has melted. Set this to one side to cool slightly.

Into the bowl of a stand mixer, add the cream cheese, and then sift over the sugar, salt, cocoa powder and flour.
(You can also use a food processor to make this recipe, see the notes)

With the paddle attachment, mix it on a low speed for 2 minutes. It's important to mix on a low speed to ensure we don't add too much air.

Scrape down the bowl, really ensuring you scrape anything stuck to the bottom and then place the mixer on a low speed again and slowly drizzle in the eggs.

Once you've added all the eggs, continue to mix for 1-2 minutes or until there are no more lumps of cream cheese. If you find there are still lumps, you can give it a very quick blend with a hand blender.

Finally, scrape down the bowl one final time and with the mixer on low, slowly drizzle in the cooled chocolate (which should be around 30-35C/86-95F on a digital thermometer). You should end up with a smooth chocolatey batter.

Take your lined tin and place it onto a large baking tray. Place two sheets of foil underneath, and then wrap the tin with two wet tea towels that you have lightly wrung the water out of. Wrap these around the outside of the tin and then fold the foil up around them. This will help to create an even bake and rise to the cheesecake, and help to prevent it from rising too high along the edges.

Pour the cheesecake bater through a sieve, into the lined tin.