Chocolate san sebastian cheesecake

NOTE: all the ingredients should be at room temperature! Take them out of the fridge a couple of hours before cooking.

1. Grease the baking tin with butter, and line it with baking parchment so that the edges of the parchment extend beyond the edges of the tin.
2. Preheat the oven to 392F (200C).
3. Melt the chocolate in a water bath or in a microwave in a pulsed mode, taking it out every 30 seconds and stirring.
4. Put the cream cheese into a mixer bowl, and whisk at minimum speed until smooth.
5. Then add sugar, and mix again.
6. Next, add the yolks and eggs one at a time, mixing thoroughly each time.
7. Add melted chocolate, and mix again.
8. Then add the sifted flour and cocoa powder.
9. At the end, pour in the cream.
10. Pour the resulting batter into the prepared tin, and bake for about 50-60 minutes. Then increase the temperature to 410F (210C), and bake for about 10 more minutes. The cheesecake will rise slightly and a dark crust will form on top.
11. Cool the finished cheesecake completely.