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Pre-heat oven to 220C and line the bottom and sides of an 9inch springform tin with greaseproof paper
Make a ganache by gently heating cream until simmering and pouring over the chocolate. Mix to combine and set aside to cool.
Add the cream cheese into a large bowl and slowly beat until the cream cheese begins to soften. Then add the sugar and continue to slowly combine.
Individually add the eggs, beating well between each addition. Ensure you occasionally scrape down the bowl to ensure an even mix. Next, pour in the cooled ganache and slowly incorporate fully.
Sift in the flour and salt and then beat for 1-2 minutes to ensure there is a smooth mix.
Pour the mixture into the tin through a sift. Tap the tin on the work surface 3-5 times to remove any air bubbles.
Bake for 27-30 mins (I baked for 27) then remove from the oven and allow to cool before placing in the fridge overnight.
To make the coulis, heat the raspberries and sugar in a saucepan for 5 minutes on low heat. Pass through a sift into a bowl to remove any seeds and allow to cool.
To serve, remove the Basque from the fridge 10mins before you want to eat. Slice, top with the coulis and serve!