1. Preheat oven to 425F. Line a 9×5 inch loaf pan with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat the cream cheese and sugar until creamy and combined. Add in the eggs and egg yolk and beat JUST until combined. Add in the heavy cream and vanilla extract. Beat just until combined. Add in the salt and flour and beat just until combined. Pour the mixture through a fine mesh sieve to remove any lumps from the batter, then pour into prepared 9×5 inch loaf pan.

3. Bake in preheated oven for 30 minutes. If the top is not getting as brown as you’d like, you can turn the oven setting to broil for a minute or two to brown the top. Remove from the oven and set on a wire cooling rack. Allow to cool for 1 hour at room temperature.

4. Chill in the refrigerator for 3 hours.

5. When the cheesecake is almost done chilling, make the chocolate cream. In a medium size bowl, whisk together the egg yolks and sugar.

In a medium size saucepan, heat the heavy cream over medium heat to a simmer. Remove from the heat. Gradually pour into the egg yolk mixture while whisking the egg yolks constantly.

Pour the egg yolk mixture back into the saucepan through a fine mesh sieve to remove any scrambled egg yolks.

Heat over medium heat, stirring constantly until the mixture thickens. Remove from the heat and stir in the chocolate chips. Stir until the chocolate is melted.

Allow to cool for 15 minutes.

6. Pour the chocolate cream over top of the chilled cheesecake.

7. Place the cheesecake back in the refrigerator for 6 hours or overnight to allow the cheesecake and chocolate cream to fully set.

8. Before serving, you can dust the top with cocoa powder if desired. Serve and enjoy!