Creating your own Chocolate Basque Cheesecake is easy with these clear steps:

1. Preheat Your Oven: Set your oven to 400°F (200°C). Prepare a 9-inch springform pan by lining it with parchment paper, letting the edges overhang for easy removal.

2. Beat Cream Cheese: In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Make sure to scrape down the sides.

3. Add Sugar and Cocoa Powder: Gradually incorporate the granulated sugar and unsweetened cocoa powder into the cream cheese mixture. Mix until fully combined.

4. Mix in Heavy Cream: Slowly pour in the heavy cream and blend until smooth. This will give the cheesecake its rich texture.

5. Incorporate Eggs: Add the eggs, one at a time, mixing on low speed after each addition to prevent overmixing.

6. Add Vanilla and Salt: Pour in the vanilla extract and add a pinch of salt to enhance flavor. Make sure everything is well blended.

7. Optional Flour Addition: For a thicker cheesecake, mix in the tablespoon of all-purpose flour.

8. Pour into Pan: Transfer the batter into the prepared springform pan, smoothing the top with a spatula.

9. Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes until the top is dark brown, and the center is still slightly wobbly.

10. Cool: Remove the cheesecake from the oven. Let it cool in the pan for about 15 minutes before transferring it to a wire rack. Once it’s at room temperature, refrigerate for at least 1-2 hours (or overnight for best results).

11. Remove from Pan: Once chilled, carefully remove the cheesecake from the springform pan by lifting the parchment paper.