Ingredients

2 pounds cream cheese (not whipped), at room temperature for at least 45 minutes, the best is Philadelphia brand

5 large eggs

1¼ cups sugar

2/3 cup dark cocoa

2 teaspoons pure vanilla extract

1 ½ cups heavy cream

Preheat oven to 450°F. You will need a 9 to 10-inch (23 to 25-cm) spring form pan. Place the pan bottom on top of a piece of parchment and trace a circle and cut out. Spray the bottom and sides of the pan with spray oil. Take a large piece of parchment paper that will go up about 1 ½ inches above the pan side when pressed in, and press into the bottom, corner and sides. Try to smooth the sides as best as you can, Press the parchment circle into the pan and spray that as well. Place the pan on top of a jelly roll pan and set aside.

Place the cream cheese, eggs, sugar, cocoa, vanilla and cream into the bowl of a blender and mix until very smooth. Stop to open the top and mix the bottom a few times. The mixture should be entirely smooth.

Pour the batter into the prepared pan.

Bake the cheesecake for 30 to 35 minutes. The center should still be very jiggly and the top very browned. Remove from the oven and let it cool on a wire rack until the cheesecake is completely cool. Refrigerate for five hours or overnight.

Remove from fridge and open and remove the sides of the pan. Pull the parchment down from the sides of the cake. Use a metal flat blade spatula to separate the parchment circle from the bottom parchment and slide the cake onto a serving plate. Heat a flat knife by running it under boiling water, dry it and then slice the cake. If you want perfect slices, clean the knife and reheat it between slices so they come out perfect.