1. Cream cheese, sugar, cornstarch, eggs - mix together until smooth
2. Add heavy cream and cocoa in a cheese mass - mix everything with a whisk until smooth
3. Cover the baking form with parchment and pour all the cheese- chocolate mass into it
4. Bake in an oven preheated to 200 degrees for 25 min
5. Then increase the temperature to 225 degrees and bake for 10 min
6. Cool on a wire rack and then - in refrigerator until completely stabilized

All products should be a room temperature before prepare.

Do not mix the mass with a mixer/blender at high power - there will be a lot of voids and looseness.

Do not dry out the cheesecake. It may take more/less time to cook, depending on your oven and the size of your baking mold.

I’ve used round, metal baking mold with a diameter of 20 cm (7-8 inches)