Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6

Note: About 2 3.5oz/100g chocolate bars, chopped - or use dark chocolate chips.
Note: The bottom of the spring form pan is wrapped up in foil and placed in another pan with water in it. The foil wrapping prevents the water from leaking into the springform pan. Baking the cheesecake in the water bath helps to ensure that no cracks form on the surface of the cheesecake. You can omit this step if you do not mind any possible cracks.
Option: With 1/2 cup sugar this is a dark chocolate like cheesecake that is not super sweet. If you would like it sweeter, increase the sugar to 3/4 cups or even 1 cup of sugar.
Option: This recipe fits perfectly in an 8 in spring form pan. I like to use a 7 inch spring form pan to allow it to rise more and get more height but I reduce to 5 eggs.
Option: Line the pan with parchment paper.
Note: Make sure to not get any traces of the yolks in the egg whites as this can prevent them from beating into stiff peaks.