Chocolate Cheesecake

1. Put the cream cheese into a large bowl and place it in a large pot filled with water. Heat it over water until the cream cheese is completely softened, then use an egg beater to beat it smooth

2. Add granulated sugar to a bowl and use an electric mixer to beat the cream cheese and sugar together until smooth.

3. Crack an egg into the cheese batter, stir well, then add another egg and continue to beat and mix evenly

4. At this point, take out the bowl that was placed in water, add light cream and vanilla extract to the cheese paste, and mix well

5. Sift in cornstarch in the cheese batter and gently mix well

6. Wrap the outer layer of the mold with tin foil, pour 1/3 water into the baking tray, and place it on the bottom layer of the oven. Place the grill on top of the baking tray and place the mold on the grill. Preheat the oven to 150 degrees Celsius and wait for about 60-70 minutes for the middle layer

7. Do not demold the baked cake for now, wait until it has cooled to room temperature before demolding

8. When the cake cools down, start making chocolate sauce. Cut the dark chocolate and butter into small pieces, put them in a large bowl, and pour in 60 grams of animal based whipped cream

9. Heat over water and stir continuously until the butter and chocolate are completely melted to form chocolate sauce

10. Cut the cooled cake into pieces, pour the chocolate sauce directly onto the cheesecake, and decorate it with chocolate balls