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Prepare the filling: beat the cream cheese on high for 2 minutes.
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Add sugar, cocoa, powder and flour and beat on medium for another 2 minutes.
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Add vanilla and eggs, one at a time, scraping the bowl after each addition to avoid unmixed strips of cream cheese.
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Pour filling into pan. Cover bottom and sides of cheesecake pan with foil (to prevent water from seeping in) and set in larger roasting pan.
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Pour boiling water in roasting pan so that it reaches approx. halfway up cheesecake pan. Bake at 350 degrees for 1 hour.
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When cheesecake is done, turn off oven and leave the cheesecake for another 2 hours. Then remove and allow to throughly cool.
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* If you are not using the chocolate cream cheese spread, substitute 4 packages regular cream cheese and ½ of melted chocolate.