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Preheat the oven to 220°C/200°C fan/425°F/Gas 7.
Butter a 20cm springform cake tin and line with two sheets of baking parchment crossing the pan so that it is covered completely and comes up the sides of the tin.
Beat the cream cheese and caster sugar together in the bowl of a stand mixer until silky and no longer grainy when you rub a bit between your fingers.
Beat the eggs in one at a time, beating really well in between each addition.
Scrape down the bowl then beat in the cream, vanilla and pinch of salt.
Pour in the slightly cooled melted chocolate and mix to combine.
Sift the flour and cocoa powder over the top then mix in, beating for 5 more minutes.
Pour into the prepared tin and give the tin a sharp bang on the work surface to release any bubbles.
Sprinkle it with a little sea salt.
Bake in the middle of the oven for 35-40 minutes until it is deep brown on top but still with a slight wobble.
It will puff up above the level of the tin but will fall back after cooking.
Remove from the oven and leave to cool completely in the tin; it will fall and crack as it cools.
Meanwhile, whip the cream with vanilla to sift peaks.
Cut the cheesecake into slices, serve with cream and a cup of coffee.